Red Cabbage Salad with Oranges, Olives, Walnuts and Grana Padano Riserva
500 g red cabbage,
150 g Grana Padano Riserva,
extra virgin olive oil,
In a bowl, place the cabbage, sliced into thin strips, and the oranges, peeled and cut into segments; dress with a drizzle of olive oil, balsamic vinegar, salt and pepper, and mix well.
Set aside for 10-15 minutes and serve with shelled walnuts and shavings of Grana Padano Riserva.