Pecorino with Honey and Hazelnuts

• 1 pound pecorino
• 1 cup skinless hazelnuts, toasted
• 3 tablespoons honey

1. Pull the cheese out of the refrigerator at least 1 hour before serving it should be served at room temperature.
2. Chop the hazelnuts coarsely.
3. Break pecorino into large bite-size chunks.
4. Place on plate and drizzle with honey.
5. Top with chopped hazelnuts.

pecorino, skinless hazelnuts, honey

Taken from www.foodnetwork.com/recipes/michael-chiarello/pecorino-with-honey-and-hazelnuts-recipe.html (may not work)