Summary

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

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Instructions

1. Clean, wash and spin dry the lamb`s lettuce!
2. Mix the raspberry vinegar, orange juice, hazelnut oil and stock and season with salt, pepper and a little sugar.
3. Debark the bread and cut out circles, stars or similar with the cookie cutter or similar.
4. Heat the butter in the pan, toast the bread until golden brown on both sides, then lightly salt.
5. 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!
6. Roast the pine nuts in a pan without fat, coarsely chop the almonds!
7. Serve the lamb`s lettuce, pour the vinaigrette over the top, and serve with bread and nuts.