Valdostana winter salad releases the flavors of the Valle D’Aosta region (Northern Italy), and is great to open a meal.
The key ingredient in this recipe is Fontina cheese, one of more than 400 varieties of the best Italian cheeses in the world. Its ancient origins date back to the fifteenth century. According to historical records, the term “Fontina” is used as a name to indicate a plot of land. However, since the 1700’s, the name is used to designate the cheese, and most likely to indicate the name of the Fontina pasture.
Fontina cheese is produced from the milk of a prized breed of cattle that gives it particular characteristics. It is produced during the summer months directly in the pasture. The key is the raw milk straight from the cow, it is so fresh that it does not undergo any intervention from the barn at the dairy.
200 g (7 oz) valeriana leaves (or rocket- arugula)
5 radicchio leaves
100 g (3½ oz) Fontina cheese or vegan cheese
100 g (3½ oz) shelled walnuts or almonds
4 tbsp Extra virgin olive oil
Pinch of sea salt
1 tbsp Balsamic vinegar
- Wash and dry the valeriana and radicchio leaves, cut coarsely and place in a bowl.
- Add the Fontina, cut into cubes, and the walnuts.
- Season with a little olive oil, salt and a generous splash of balsamic vinegar.