Tardivo Insalata

Dressing:
Start by making the dressing. Finely chop the tarragon and grate some orange zest. Combine with the olive oil, white wine vinegar, and orange juice in a bowl to make the dressing. Season with salt and pepper. Set aside.

Pangrattato:
Place a handful of hazelnuts in a food processor. Grind the ciabatta into fine breadcrumbs in a food processor. Heat a splash of olive oil in a frying pan and cook the breadcrumbs for a few minutes over medium heat until golden brown and crispy. Remove the pan from the heat and let the breadcrumbs cool. Stir in the orange zest and set aside.

Salad:
Trim the bottom of the Treviso Tardivo and remove the outer leaves. Rinse the leaves thoroughly under cold water and let them drain in a sieve. Arrange the leaves in a nice salad bowl. Halve the pomegranate and remove the seeds, setting them aside. Cut the blue cheese into pieces and distribute it, along with the pomegranate seeds, over the salad. Drizzle with the dressing. Finish the salad with the pangrattato and some finely chopped tarragon as a garnish. Serve immediately to preserve the crispy texture of the pangrattato.

A refined dish with a perfect balance of flavors and textures, ideal for adding a festive touch to any occasion!