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Garlic Infused Walnut and Pecorino Cheese Salad Recipe

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Ingredients

Adjust Servings:

	1/2 cup walnuts, shelled
	1 cup pecorino cheese, diced
	1 garlic clove, minced
	1 tablespoon parsley, minced
	1/2 teaspoon dried marjoram
	1/2 teaspoon dried oregano
	1 teaspoon white wine vinegar
	1 teaspoon dry white wine
	3 - 4 tablespoons extra virgin olive oil
	fresh hot red pepper or dried chili pepper flakes
	sea salt
	fresh ground black pepper

Nutritional information

752.8

Calories

708 g

Calories From Fat

78.8 g

Total Fat

9.2 g

Saturated Fat

0 mg

Cholesterol

5.2 mg

Sodium

9.9 g

Carbs

4.4 g

Dietary Fiber

1.7 g

Sugars

9.3 g

Protein

110g

Serving Size

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Garlic Infused Walnut and Pecorino Cheese Salad Recipe

Name: Garlic Infused Walnut and Pecorino Cheese Salad Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1
Cuisine: American
Ingredients: : 1/2; : 1; : 1; : 1; : 1/2; : 1/2; : 1; : 1; : 3 - 4

Features:

Cuisine:

American

This makes a fabulous, unusual appetizer recipe. I have made over a dozen times, and everytime, people rave. I serve with slices of a crusty French baguette; one time served in endive leaves; one time served with an English style round cracker with some whipped mascarpone cheese. The recipe doesn't say what type of parsley, but use fresh Italian flat leaf; a pinot grigio or chardonnay for the wine; and seasoned rice vinegar for the vinegar. Best of all, you can make ahead and bring out when guests arrive. I keep walnuts in the freezer so I can whip up if guests arrive. A final comment: don't skimp on the quality of the cheese; a good pecorino (from sheep's milk) is essential, although I have used a good quality parmesan-reggiano in a pinch.

55 min
Serves 1
Easy

Ingredients

1/2
1
1
1
1/2
1/2
1
1
3 - 4

Directions

Walnut, Pecorino, and Garlic Salad, This is a great easy to make Italian appetizer/salad that is sure to please , This makes a fabulous, unusual appetizer recipe I have made over a dozen times, and everytime, people rave I serve with slices of a crusty French baguette; one time served in endive leaves; one time served with an English style round cracker with some whipped mascarpone cheese The recipe doesn’t say what type of parsley, but use fresh Italian flat leaf; a pinot grigio or chardonnay for the wine; and seasoned rice vinegar for the vinegar Best of all, you can make ahead and bring out when guests arrive I keep walnuts in the freezer so I can whip up if guests arrive A final comment: don’t skimp on the quality of the cheese; a good pecorino (from sheep’s milk) is essential, although I have used a good quality parmesan-reggiano in a pinch , This is a great easy to make Italian appetizer/salad that is sure to please

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