Nate Appleman, A16, San Francisco
Yield: 1 salad.
- 2 oz. escarole, white part only
- 11/2 oz. wild arugula
- 1 oz. fennel, shaved
- 5-6 shavings Pecorino Lucano cheese
- 1 oz. Pink Lady apple, shaved
- 2 slices La Quercia prosciutto
- to taste, lemon juice
- to taste, salt
- to taste, extra virgin olive oil
Mix the escarole, wild arugula, shaved fennel, shaved apples with lemon juice, salt and olive oil. Garnish with shaved pecorino and prosciutto.
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