Tangerine, escarole, Grana Padano and toasted almond salad
1 head escarole,
1 bunch rocket,
1 bunch lamb’s lettuce,
100 g Grana Padano,
50 g almonds,
extra virgin olive oil,
Toast the almonds in a non-stick pan until golden.
Squeeze the juice of a tangerine and prepare a creamy dressing by mixing with 2 tablespoons of olive oil, salt and pepper.