Spring buds salad and Piemontino Valgrana
125 g of low-fat yogurt
2 dl of extra virgin olive oil
2 teaspoons of sugar
As needed of pepper
As needed of salt
Put in a bowl all the salads washed and cut together with thin chips of Piemontino.
Dress with extra virgin olive oil, salt and add the sauce. Finally, frizzle some crunchy bread croutons and serve.
Chef Paolo Lautero