Green salad with Kalamata lalanghia, spicy Messinian Gruyere and a light dressing with balsamic vinegar and petimezi.

Wash thoroughly the vegetables with plenty of water and them let themdrain.

Cut the Gruyere into very thin slices, using a vegetable peeler.

For the dressing, add three parts of olive oil, one part of balsamic vinegarand one part of petimezi.

Mix the dressing with a whisk until it thickens.

Cut the vegetables into coarsly chopped pieces by hand, then add the remaining ingredients and in the end pour the sauce.