INGREDIENTS
2
heads Belgian endive
10 oz
Cherry tomatoes
9 cups
Lettuce, mixed red
1
Rosemary, stem fresh
3 tbsp
Balsamic vinegar
1
Salt and freshly ground pepper, Coarse
6 tbsp
Olive oil, extra-virgin
1/2 cup
Walnuts, toasted
1
Pecorino romano cheese