Cut the cheese in thick wedges with a thickness of about 5-7 mm. per serving need for 2 cubes. Grate each block on 2 sides with spices. I rubbed vigetti, you can use any herbs and salt, don't overdo it, so as not to interrupt the taste of cheese. To put cheese on a well-heated dry! a frying pan and fry both sides to get a crust. The longer the fried cheese, the later he will land. Can use a grill pan, to produce a beautiful picture.

Here are the cheese wedges happened to me.

Lettuce to break it into plates. The salad is better to do a La carte, because to impose it from the total dish will not turn out. Lettuce can take any - what do you like or have on hand. Arugula, iceberg, Basil - all approach. I have lettuce, which is sold in pots. One portion I took half of the package.

This is a tough one :-) Now spread the cheese over the salad.

Sliced tomato (if big) or put in whole cherry tomatoes. It seems to me that in-season vegetables, the tastier it turns out with the usual tomatoes, and in winter of course the cherry tomatoes. Sprinkle with all the top with halves of walnuts.

It's time for the sauce. I have a balsamic sauce. I bought it in Spain. But saw about the same in our supermarkets. It is almost black in color, stringy, tastes like balsamic vinegar, only more sweet. If you have no sauce - no problem. You can mix olive oil, a little balsamic vinegar, a dash of salt and a few drops of honey. Well, if you want to taste. But in this salad should be pretty neutral taste, offset by a sweet sauce.

That's all. Describe the preparation of this salad, much longer than to cook it and the more there are :-) Bon appetit!