Ingredients:
1 fresh cabbage leaf
3 rucola clusters
1/2 avocado
1.75 ounces emmenthal cheese
Pine nuts (pinoli)
Rucola pesto
Directions:
The salad will be served in a capacious plate decorated with a cabbage leaf (the leaf should be emerging from the side of the plate). After cleaning and cutting the rucola clusters, slice the avocado into thin pieces and the emmenthal in cubes, stir and place upon the cabbage leaf. Then add a handful of pinoli and a spoonful of rucola pesto. To prepare the rucola pesto, whip a cluster of rucola adding oil, pecorino cheese, salt, pepper and pinoli.