Recipe: White Veggie Salad with Castelmagno Cheese

Recipe: Castelmagno - White Veggie Salad with Castelmagno Cheese (serves 1)

• 2 oz. Castelmagno cheese, slightly crumbled
• 2 t. White Wine Vinegar
• 2 T. Italian Parsley, rustic chop
• 1 Medium Parsnip, julienned
• 1/2 bulb of Fennel, shaved
• 1 Endive, julienned, centers removed
• 1 large Turnip, brunoise or 2 small peeled & thinly sliced
• 1 Leek, white only, sliced into circles
• 2 T. brunoise Vidalia Onion

1. Combine White Wine Vinegar, salt, pepper, evoo and parsley, emulsify, set aside.
2. Blanch and shock parsnip and turnip and combine.
3. Combine parsnip/turnip mixture with remaining ingredients and drizzle over then fold in gently dressing mixture.