This modern salad is a little bit unusual but very good. The honey vinaigrette is delicious and quite simple to make, it would probably go well with all types of salads.

The original recipe called for "tonelito" cheese, a semi-dry, artisan cheese made in Aragón from raw milk. As my chances of getting "tonelito" cheese were practically null, and I had no idea how it was supposed to taste, I figured I'd use anything and chose "smoke gouda". It worked well, but you can try almost any other type of cheese you want.

The recipe also called for pine nuts, but I forgot to buy them so I didn't include them. I daresay they would add a nice flavor and crunch to the salad, so by all means put them in. You should peel the walnuts, but I didn't bother doing so. I also used quite a bit more than the recipe called for.

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Salad with nuts, cheese tomatoes and honey vinaigrette

Ingredients

mixed lettuces

1 bunch of green onion, chopped.

1 oz. pinenuts

2 oz. walnuts

1 lb cheese

1 salad tomato

3 tbsp. honey

extra-virgin olive oil

apple cider vinegar

salt and pepper

Instructions

For the vinaigrette

Combine the honey and the vinegar in a small saucepan and heat. Adjust ammounts of vinegar and honey until you have a sweet but not overpowering combination. Remove from the heat and cool. Add salt, pepper and olive oil to taste. Mix.

For the salad

Wash, dry and cut lettuce leaves. Arrange at the bottom of a salad bowl. Add the green onion, the walnuts and pinenuts. Add the vinaigrette.

Thinly slice the tomato. Sprinkle salt and pepper and cover with a cheese slice. Broil until the cheese melts. Add the tomato slices to the salad and serve.

Adapted from Gran Libro de la Cocina Aragonesa. Look at the original recipe.