Summary

Ingredients

• 50 g parmesan, rouhly rated
• 1 teaspoon flour

For the salad:

• 1 tablespoon olive oil
• 2 tablespoon pine nuts
• 2 teaspoons honey
• 2 tablespoon calvados
• 1 tablespoon vinegar, mango vinegar or mild apple cider vinegar
• 2 tablespoon orange juice
• Pepper from the grinder
• salt
• 2 lettuce hearts

Print Recipe Pin Recipe

Instructions

1. For the baskets, mix the parmesan with the flour and place in portions in a non-stick pan in about 12 cm diameter biscuits. Melt the parmesan over medium heat, turn and let melt the other side. Pour over a round mold and press into a cup shape (use a towel or paper towel). Let cool down.
2. Lightly toast the pine nuts in the olive oil and remove. Caramelize honey, deglaze with calvados and flambé. Add apple balls cut into spherical shapes and cook gently. Take the pan off the fire.
3. Stir in vinegar, orange juice and season with salt and pepper. Let cool down.
4. Pluck the lettuce hearts into coarse strips and mix with the dressing. Pour into the parmesan baskets and decorate with a lettuce leaf.