• 200 g (8oz) Piave Medium
  • 200 g (8oz) raw spinach
  • 2 hard-boiled eggs
  • 1 red apple
  • 1 tablespoon mustard
  • 4 tablespoons extravirgin olive oil
  • salt, pepper to taste


4 servings – Easy

Wash spinach removing whitered leaves. Dry and place in salad bowl. Sprinkle with lemon juice and toss with 2 tablespoons of oil. Let rest for 1/2 hour. Peel apple and cut into very thin slices. Cut the Piave Medium into cubes the size of hazelnut. Mix well with the spinach then add a dressing made of remaining oil, mustard, salt and pepper. Toss salad, place on individual plates and garnish with rings of sliced hard-boiled eggs.