1 bunch Valerian leaves
Cherry, Grape or Chopped Tomato
Parmesan, Asiago or Romano Cheese
Pignoli Nuts
Olive Oil, Balsamic Vinegar, Salt
Wash the leaves, dry in a single layer on paper towels. Remove all excess moisture.
Toss with tomato.
Coarsely grate cheese.
Toss with oil, vinegar and salt.
Plate the salad and sprinkle with Pignoli Nuts.
