Salad with Valerian, Tomatoes and Cheese

1 bunch Valerian leaves
Cherry, Grape or Chopped Tomato
Parmesan, Asiago or Romano Cheese
Pignoli Nuts
Olive Oil, Balsamic Vinegar, Salt

Wash the leaves, dry in a single layer on paper towels. Remove all excess moisture.

Toss with tomato.

Coarsely grate cheese.

Toss with oil, vinegar and salt.

Plate the salad and sprinkle with Pignoli Nuts.