Insalata di primavera | Fattoria La Vialla

Ingredients

• 2 bunches of fresh, thin, green asparagus (approx. 20)
• 2 tender fennel bulbs
• 3 fresh, small, tender artichokes
• 200 g Pecorino Gran Riserva 12 months, cut into slithers
• 2 handfuls of tender mixed salad leaves (lamb’s lettuce, rocket, red radicchio)
• 1 untreated lemon
• 1 tbsp Balsamico Bianco
• ½ tsp pepper
• hot chilli pepper
• ½ cup Extra Virgin Olive Oil
• ½ cup olives in oil, pitted
• 1 tbsp pine nuts
• 1 garlic
• salt (to taste)