Walnut, Pomegranate ,Roquefort Salad | Combining Italian with French in Food and Art

French and Italian combinations work marvelously in food-just think of beschamel sauce, onion soup, crepes. recipes created in the kitchens of Caterina DeMedici  with her private chefs,while living in France-

and in art- Amedeo Modigliani an Italian artist born in Livorno Italy who moved to Paris to pursue his art…

(by Amedeo Modigliani)
So a salad combining the French artisan Roquefort cheese, and extra virgin Italian made olive oil with Tuscan Picnic flavor
Walnut, Pomegranate ,Roquefort Salad
*4 handfuls mixed salad greens (arugula, romaine,baby spinach)
*1 lb Roquefort cheese, crumbled
*2 hard boiled eggs
*3 tblsps extra virgin oilve oil
*4 tblsps shelled walnuts
*2 tsps Sempre Sapori spice blend (Tuscan Picnic flavor)
*2 tblsps pomegranate seeds
Wash, dry salad greeens. Crumble cheese into dish and set aside.  Boil eggs for 8 minutes, peel and chop.  Fold cheese, eggs, walnuts,pomegranate seeds into salad in a large bowl.
In small bowl whisk together lemon juice, 3 tblsps extra virgin olive oil, Sempre  Sapori. Pour over salad, toss and serve.
*Get Sempre Spaori  Tuscan Spice Blend here
Get more recipes in The Basic Art of Italian Cooking: DaVinci style
*March 24th-see you at the Virginia Festival of the Book in Charlottesville, Virginia..For more info email: events@marialiberati.com