One of the nicest lunches I have ever eaten was at Palazzo Fava café in Bologna with my daughter, Polly. It was simply some fresh salad leaves, beansprouts, crumbled goats cheese and toasted hazelnuts.
Even undressed it was fantastic. (I think the nuts were the key – toasted to perfection.) It would work with almonds too, or even walnuts. Dress it if you like with matching nut oil (i.e. walnut oil) and sherry vinegar.
The beer was good too. We had a very giggly time.
- Toasted hazelnuts
- Goats’ cheese
- lovely daughter
Combine all ingredients except the daughter in a pretty bowl and serve.
The salad would also work well with the addition of some cold roast chicken or some ripe tomatoes to make it more substantial.