Mortadella with valerian salad
One 1cm thick slice of Mortadella Bologna IGP (PGI), 400g valerian salad, 50g chopped hazelnuts, 50g breadcrumbs, 20g extravirgin olive oil, 10g balsamic vinegar
Preheat the oven to 160°C. Cut the mortadella in squares with a side length of 5 cm. Mix in a bowl the chopped hazelnuts and the breadcrumbs. Add the mortadella squares to the mixture, then arrange the mortadella on an oven pan. Bake for 15 minutes. Add the baked mortadella to the valerian salad, already dressed with extra virgin olive oil and balsamic vinegar.