āche, also c alled lamb's lettuce, is a very delicate green with a sweet, nutty flavor. It is a member of the chicory family, whose leaves usually have a more bitter taste. This composed salad is simultaneously simple and sophisticated. Buy the māche up to a day or two before you eat it, but be advised that it is highly perishable. Select a wider wedge of cheese and be extremely careful of your fingers when you slice it.

Ingredients:

• 2 tablespoons fresh lemon juice
  
• 4 teaspoons Napa Valley organic olive oil
  
• 1/8 teaspoon kosher salt
  
• 1/8 teaspoon pepper
  
• 1 bag Epic Roots māche, washed and dried
  
• 3 heaping tablespoons Flanigan Farms walnut halves and pieces, toasted
  
• 1 wedge imported Reggiano Parmesan cheese
  

Instructions:


1. In a small cup or jar, whisk together lemon juice, olive oil, salt, and pepper. Toss with the māche.
   

2. Divide dressed māche among 3 salad plates. Sprinkle 1 heaping tablespoon of walnuts over each plate. Use a cheese planer or slicer to carefully cut 6 slices of cheese off the Reggiano Parmesan wedge. Arrange 2 slices of cheese on each plate and serve.