Pecorino With Honey And Hazelnuts Recipes

Steps:

• Add the hot pepper flakes to a small bowl and mix with the honey. Serve with the Pecorino.

Steps:

• Preheat the oven to 375 degrees F.
• Roughly chop the hazelnuts, and then spread them out on a sheet pan and roast in the oven until golden, 5 to 7 minutes.
• Wash and pat dry the Brussels sprouts and kale. Cut the Brussels sprouts in half lengthwise, through the stem. Using a sharp knife or mandoline, finely slice the Brussels sprouts crosswise to give you fine ribbons. Remove the tough stems from the kale leaves and discard. Stack the leaves up on top of one another and cut across the stem so it yields a similar shape to the shaved Brussels sprouts. Cut the sides of the apple off and cut into thin slices.
• To make the vinaigrette, combine the olive oil, champagne vinegar, Dijon mustard and some salt and pepper in a bowl, whisking together until lightly emulsified. To serve, mix the Brussels sprouts, kale and apple together well in a large salad bowl. Lightly dress with the champagne vinaigrette, and then top with shaved Pecorino and chopped toasted hazelnuts.

Steps:

• Steep the rosemary in the olive oil for 2 hours. Strain and discard the rosemary. Whisk the olive oil and honey in a mixing bowl until thoroughly combined.
• Arrange the Pecorino on a serving platter and drizzle with the honey and olive oil mixture.
• Top with the black pepper and walnuts and serve.