Salad with nuts to Parmesan MS

Preheat the oven at medium-high temperature (200 ° C).

Prepare nuts for Parmesan: In a pan, toast the nuts for 5 mins. In a bowl, beat the butter, honey and parmesan cheese previously grated well fine, until forming a paste. About each walnut, put a bottle of the mixture and place them on a baking can lined with butter paper. Bake by 4 mins or until golden brown. Let cool.

Prepare the candied tomatoes: in a baking can, roast tomatoes with sugar, vinegar, olive oil, thyme, salt and pepper by 20 mins or until they are soft. Book cooking juice from tomatoes for vinaigrette.

Make a vinaigrette with the juice that was detached from the tomatoes, adding more olive oil, salt and balsamic vinegar.

Assembly: Put the leaves in a salad bowl with candied tomatoes and sprinkle the nuts to Parmesana. To dress with the vinaigrette and serve immediately.

Martita Serani. Let's celebrate. 2018. Picture Claudio Vera. Adapted.