Rock Salad with Nut Vinaigrette and Gjetost Crust
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 tablespoon vinegar (raspberry vinegar)
- 1 tablespoon orange juice
- 4 tablespoon oil (hazelnut oil)
- 2 tablespoon vegetable broth
- salt and pepper
- 4 slices toast
- 1 teaspoon butter
- 50 g cheese, Gjetost (Norweian oat whey cheese)
- 50 g pine nuts
- 80 g almond (s), roasted
- 4 port. Lamb`s lettuce
- sugar
Print Recipe
Pin Recipe Instructions
- Clean, wash and spin dry the lamb`s lettuce!
- Mix the raspberry vinegar, orange juice, hazelnut oil and stock and season with salt, pepper and a little sugar.
- Debark the bread and cut out circles, stars or similar with the cookie cutter or similar.
- Heat the butter in the pan, toast the bread until golden brown on both sides, then lightly salt.
- Preheat the oven grill, cut the Gjetost into fine slices and top the bread with it, bake for about 4 minutes under the oven grill!
- Roast the pine nuts in a pan without fat, coarsely chop the almonds!
- Serve the lamb`s lettuce, pour the vinaigrette over the top, and serve with bread and nuts.
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