Greens are appearing in the vegetable box again. At last, I am doing something about the realisation that green salads are tedious, no matter how varied the leaves. They are fine with another, assertive ingredient -- particularly cheese, I think.
Yesterday, for lunch (for 2), I toasted 2tbsp of pine nuts in a small saucepan over a gentle heat. I cubed 100g of Gruyere. I made a sauce with 1dstsp of white wine vinegar, 3dstsp of olive oil, a little salt, and a lot of pepper. I tossed the nuts and cheese in the sauce with washed rocket from a bag. A dull and chewy leaf tasting only of pepper, rocket complements the other ingredients here.