1/2 pound Parmigiano-Reggiano® cheese, cut into slivers
1 roasted red or green bell pepper, cut lengthwise into strips
2 ounces chopped green olives
1 cup diced celery hearts
2 tablespoons olive oil
1 tablespoon aceto balsamico (Balsamic vinegar)
Salt
Pepper
Combine all the ingredients, toss and serve.
Makes 4 to 6 servings.
Source: Italian Trade Commission.