Serves 4 people
2 Granny Smith apples, sliced about 1/16-inch thick; cut just before serving to avoid discoloration
2 heads of trevisano, inner leaves only separated
10 chives, chopped
15 walnuts, crushed
3 ½ ounces Pecorino Romano, squared and cut into thin sheets using a Japanese mandolin
5 ounces pancetta, sliced and cooked on sheet pan at 350 degrees F (with fan) for 3 to 7 minutes until crispy. Set aside to cool before using.
For the dressing:
2 tablespoons cider vinegar
6 tablespoons extra virgin oil (we use Cappezzana)
1 banana shallot, brunoise
The juice of 2 lemons
1 teaspoon Dijon mustard
Salt and pepper to taste
To make the dressing, marinate shallots in the vinegar for 15 to 30 minutes. Add mustard and whisk in the olive oil slowly until mixed (not emulsified).
To compose the salad, toss the trevisano, apples, minced chives, and walnuts in a bowl. Add the dressing and squeeze lemon juice to taste. Season with salt and pepper and layer as follows:
Cheese on the bottom, pancetta, apples, trevisano, walnuts. Then repeat 4 times until your salad stands nice and tall, but sturdy.
Crush walnuts over the top of the salad. Rest a slice of apple and cheese atop the salad, then sprinkle with cracked black pepper.