Recipe courtesy of Executive Chef Renato DePirro of Ristorante Cavour

Ingredients

Salad:

• 8 long, very thin slices of cucumber
• 6 ounces of favorite salad mix
• 8 ounces baby heirloom tomatoes, sliced in half
• 4 teaspoons toasted pine nuts
• 4 Grissini breadsticks

Dressing:

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon Champagne
• 1 cup basil leaves
• 1 clove of garlic
• 1 tablespoon grated Parmesan Reggiano
• Salt and pepper to taste
   

Instructions

1. Place all ingredients for the dressing in a blender and blend until smooth.
2. Take 2 thin slices of cucumber and bend each of them into a U with the ends touching to create a shallow bowl on top of the plate.
3. Dress the salad and place it in the inside of the cucumber cups.
4. Top with tomatoes and pine nuts; garnish with a breadstick.