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1
Preheat the oven to 375F.
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2
Spread the walnuts on a baking sheet and toast about 10 minutes, until theyre golden brown and smell nutty.
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3
When the nuts have cooled, break them up with your hands and toss them with 1 teaspoon olive oil and a pinch of salt.
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4
Cut the root ends off the Treviso, and remove any tough or damaged outer leaves.
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5
Set the delicate center leaves aside, and then stack the larger spears into piles of about six.
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6
Cut these lengthwise, into long 1/2-inch-thick ribbons.
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7
Place all the Treviso and the sliced shallot in a large bowl.
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8
Drizzle with the remaining 2 tablespoons olive oil, the lemon juice, a 1/4 teaspoon salt, and freshly ground black pepper.
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9
Toss gently and taste for seasoning.
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10
Toss in the walnuts and the parsley leaves.
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11
Gently transfer the salad to a large platter.
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12
Cut the cheese into a 1/4-inch-thick slabs.
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13
Tuck the cheese around the salad leaves (some of the slabs will crumble a little; this is fine).
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14
Dip the tines of a dinner fork into the saba, and then, with swift, purposeful movements, whip the fork over the salad, leaving thin lines of saba across the white cheese.
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15
Top each piece of cheese with a little pinch of cracked black pepper.
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16
Serve more saba at the table if you like.
