Ingredients (for 2 servings):

• 80 g lamb’s lettuce and mixed salad greens

• 40 g Gruyère cheese, diced

• 30 g unsalted pistachios

• 40 g fresh blueberries

• 2 tablespoons extra virgin olive oil

• 1 tablespoon Saba Guerzoni

• Salt and freshly ground black pepper to taste

Preparation:

1. Lightly toast the pistachios in a non-stick pan for about 2 minutes, until fragrant. Set aside to cool.

2. Wash and dry the lamb’s lettuce and salad greens, then place them in a large bowl.

3. Add the Gruyère cubes, fresh blueberries, and toasted pistachios.

4. In a small bowl, whisk together the extra virgin olive oil, Saba Guerzoni, a pinch of salt, and freshly ground black pepper.

5. Drizzle the vinaigrette over the salad and toss gently before serving.

Fabiana Rendinaro