Pecorino and Chicory Salad
- 4 oz Pecorino cheese , sliced
- 7 oz chicory
- 2 bread slices , toasted
- 2 cloves of garlic
- 4 tablespoons Extra Virgin Olive Oil
- 1 tablespoon vinegar
Peel the garlic and rub it on the toasted bread, cut into cubes. Wash and dry the chicory. Place it in a salad bowl with the bread. Add sliced pecorino. Mix a pinch of salt into the vinegar. Add the oil and mix well. Toss the salad in the dressing. If you like, you can tear up a couple leaves of arugula and add it to the salad. Serve with additional slices of toasted bread.