1 bunch of flat-leaf parsley
10 firm chicory leaves (from the inner part)
100 g of goat cheese
¼ cup of olive oil
2 tablespoons of balsamic vinegar
Salt and black pepper to taste
1 bunch of flat-leaf parsley
10 firm chicory leaves (from the inner part)
100 g of goat cheese
¼ cup of olive oil
2 tablespoons of balsamic vinegar
Salt and black pepper to taste
Combine the parsley and chicory leaves in a salad bowl
Crumb the goat cheese and sprinkle it over the greens
Separately, mix the olive oil with the balsamic vinegar and salt
Place over the salad
Finally, drizzle everything with a little more olive oil and sprinkle black pepper just before serving.
