Summary

Ingredients

• 100 g Frisée salad
• 100 g lamb`s lettuce
• 4 tablespoon balsamic vinegar (apple)
• 3 tablespoon olive oil, best quality
• 3 tablespoon walnut oil, cold-pressed
• 1 teaspoon mustard (Dijon -)
• 1 teaspoon sea salt, fine
• some black pepper from the mill
• 100 g farmer`s bread (s), dark, without rind
• 200 g cheese (soft cheese with red rind, e.. Chaumes or St. Albray)
• 2 pear (s), ripe
• 200 g rapes, blue and reen
• 50 g walnuts
• 2 tablespoon butter

To decorate: crema di balsamic vinegar

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Instructions

1. Clean the lettuce, wash it thoroughly, spin it, pluck it into bite-sized pieces and distribute it on the plates.
2. Roast the walnuts in a pan without fat until they smell fragrant (you can also do this in the microwave, but keep stirring so that the nuts don`t burn). Then let cool and roughly chop.
3. Cut the bread and cheese into cubes. Core the pears and cut into wedges. Wash and halve the grapes, remove the seeds if necessary.
4. Heat the butter in a non-stick pan, add the bread and fry all over until crispy brown.
5. Mix apple balsamic vinegar, olive oil and walnut oil, mustard, salt and pepper into a dressing.
6. Arrange bread, cheese, pears and grapes on the salad and drizzle the dressing over the top.
7. Decorate with crema di balsamico if you like.