7oz of mature Pecorino Toscano
7oz wild salad greens or 4oz of lettuce
4oz of red radicchio
1.5oz white wine vinegar
salt and pepper to taste
Clean the wild salad greens and chop coarsely. Heat the vinegar slowly in a tall saucepan until half of it has evaporated. Add the wild salad greens, stirring with a wooden spoon for five minutes at most, leaving the remaining vinegar to evaporate. Arrange the wild salad greens in the centre of a plate and place the rindless thinly sliced Pecorino Toscano on the greens. Serve hot with Tuscan extra virgin olive oil.