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Rosemary Asiago Salad With Honey Butter

Recipe courtesy Rachael Perron, Kowalski's
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Ingredients
⅓ lb. Sartori Rosemary and Olive Oil Rubbed Asiago Cheese, diced in ½” pieces
1 Barlett pear, cored, in ½” dice
¼ cup Marcona almonds, roughly chopped
1 head radicchio, sliced
¼ cup Velvet Bees Honey Butter, warmed

Directions
Combine all ingredients except honey butter in a large salad or mixing bowl; drizzle with honey butter, tossing gently to coat. Serve immediately.

Serves 2.

Good to Know:
– Find Marcona almonds and Velvet Bees Honey Butter in the Imported Cheese Department.

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