- 1 head of mache lettuce, usually hydroponic
- 1 small bowl baby arugula
- 20-25 whole hazel nuts
- 1 head cauliflower
- 1 Bosc pear
- Robiola cheese
- Extra virgin olive oil
- Aged balsamic vinegar
- Fresh black pepper
- Sea salt
1.In a small 8-10 inch sauté pan, pan roast hazel nuts with 1 tablespoon of olive oil salt, pepper.
2.Roast until golden brown as shown.
3.Break cauliflower into small florets.
4.Heat 10-12 inch sauté pan with olive oil at medium heat.
5.Add cauliflower, salt and pepper to taste, and pan roast til golden brown. Cauliflower should still be crispy and not overcooked.
7.Add roasted cauliflower to lettuce mixture.
10.Cut 1 half of Bosc pear into slices and add to mixing bowl.
11.Add freshly ground pepper and sea salt to taste.
12.Add approx.. 2 tablespoons of extra virgin olive oil (please make sure you use a quality olive oil.)
13,Add aged balsamic vinegar to your taste.