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Mesclun salad with russet apples and pélardon honey gratin

Home > Recipes > Mesclun salad with russet apples and pélardon honey gratin

Mesclun salad with russet apples and pélardon honey gratin

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Number of people: 4

Ingredients

  • 2 semi-dry pieces of Pélardon cheese
  • 4 slices of farmhouse bread
  • 2 russet Vigan apples
  • 4 cherry tomatoes
  • 1 packet of Mesclun salad
  • 2 tablespoons of lemon juice
  • 3 tablespoons of olive oil
  • Salt and pepper
  • 12 fresh basil leaves
  • 90 ml of honey (runny)
  • 20 g of pine nuts

Preparation

– Wash and quarter the cherry tomatoes, then set aside.

– Cut the apples in half, then slice them into small batons and keep aside in lemon water.

– In a salad bowl, mix the cherry tomato quarters, the small apple batons and 25 ml of olive oil.

– In another bowl, mix 8 leaves of chopped basil with the honey and 20 ml of olive oil.

– Place the slices of bread on a baking sheet and put them under the grill.

– -Place half of the Pélardon cheese on each slice and brown it under the grill.

– Arrange the salad in the centre of the plate and place a slice of bread and Pélardon cheese over the top, cover the mixture with honey, and sprinkle the toasted pine nuts over the salad.

Matching food and wine

  • AOC Costières de Nîmes white wine
  • VDP d’OC Sauvignon