- 300g Veghiamo Mopur® & Truffle
- 400g wild salad
- 4 potatoes boiled with rosemary and turmeric
- 100g walnuts
- Extravirgin olive oil
Slice the potatoes previously boiled in salted water together with rosemary and a teaspoon of turmeric. Place the slices in a bowl and season with oil.
Add the walnuts and the veggie slices. Gently mix together. In another bowl season the wild salad with oil. Start preparing the plate, by first laying the salad at the bottom and then lay over the potatoes. Garnish with walnuts.