Extra Virgin Fine sea salt

Extra Virgin Fine sea salt

Ingredients:
2 tablespoons extra virgin olive oil
1 On a platter or in a large, shallow serving bowl, combine the tomatoes, peaches, and

Directions:
cucumber. Tear the basil leaves and scatter them over the top.
2 Drizzle the vinegar over the salad, add salt to taste, and pour on the olive oil. Toss
gently.
Escarole Salad with Pear and Pecorino
ESCAROLE SALAD WITH PEAR AND
PECORINO
SERVES 4 TO 6
We serve this classic winter salad at Hearth, but I often make it at home too because
it comes together fast. Escarole is a sturdy, leafy lettuce that’s high in fiber and beta
carotene, which the body converts into vitamin A and vitamin K. Slightly bitter
escarole and sweet pear are great mates, but what makes this hearty salad really sing
is using the walnuts and cheese in two different forms. Finely grated cheese and
ground walnuts coat the leaves, so their flavors permeate the whole salad. Shavings
of cheese and chopped walnuts allow you to have bigger bursts of those flavors with
some crunch. Don’t be shy with the pepper here—it goes great with pecorino cheese.