One large porcini mushroom
This is a recipe from the Renaissance era
How to make the Insalata Reale:
Please don’t wash the porcini as they fall apart. Instead, clean them with a damp cloth and slice them thinly onto a plate (or how you like) to expose the two colors.
Then cut in slices of the apple, pear and parmesan over the porcini
Roughly chop the chestnuts and walnuts and add to the salad
Add the pine nuts and pomegranate
Pour the olive oil over, enough to coat
Gently toss and leave for an hour or so to let the oil infuse into the ingredients.
Decorate on a plate with walnuts and pomegranate
Regional recipe from Tuscany