The Greenhouse: Witloof, Blue Cheese & Vincotto

Name: The Greenhouse: Witloof, Blue Cheese & Vincotto
Yield: Serves 4-6
Ingredients: 4-5 witloof, leaves separated and thickly shredded; Freshly ground black pepper; ¼ cup (60 ml) extra virgin olive oil; 150 g creamy blue cheese, crumbled; ¼ cup (60 ml) vincotto

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Ripe Recipes

By Angela Redfern

Published 2010

About

Ingredients

4-5 witloof, leaves separated and thickly shredded
150 g creamy blue cheese, crumbled
¼

Side dish
Vegetarian
Gluten-free

Method

Place leaves on a platter, scatter over the blue cheese. Drizzle with vincotto and olive oil and season with black pepper.