1 head escarole lettuce
1 head endive
200 g fresh pecorino cheese
50 g raisins
1 Tbs vinegar
5 Tbs olive oil
Wash the salad, dry and set aside.
Peel the peaches and cut them into wedges.
Cut the cheese into thin strips.
Arrange the endive around the edge of the plate, and place the escarole lettuce in the center.
Garnish the salad with peach slices, cheese, walnuts and raisins.
Dress the salad with a vinaigrette prepared by mixing vinegar, olive oil, salt and pepper.