Warm Castelfranco with Vincotto and Blu di Bufala

1. 1

   In a large bowl, combine the Castelfranco leaves with 3 tablespoons of the olive oil, the fish sauce and lemon juice and toss to evenly coat the leaves.

2. 2

   In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering.

3. 3

   Add the Castelfranco and cook over moderately high heat, stirring, until golden in spots and just wilted, about 2 minutes.

4. 4

   Stir in the white balsamic vinegar.

5. 5

   Transfer the Castelfranco to plates and top with the cheese.

6. 6

   Drizzle with the vincotto and serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.