Pink cheese salad with young Comté cheese, apples, beets and raspberries
INGREDIENTS
(For 4 people)
(For 4 people)
- 400 g of young Comté
- 4 beets cooked
- 2 organic granny apples if possible
- The juice of a lemon
- A bunch of new onions
- A raspberry raspberry
- A natural yoghurt (100 g)
- 150 g of salad Wheat or mesclun
- Extra virgin olive oil
- Flower of salt, freshly ground pepper
PREPARATION
Cut the apples with their skin into wedges then thin slices, lemon them so that they do not change color. Remove the base of the onions and the green of the leaves on half.
Rinse the onions from their damaged leaves and then cut them lengthwise and soak them in fresh water. The thongs will then take pretty bow shapes.
Clean the salad of wheat, leaf it out.
Cut half of beets in thin slices so as to form discs. Mix the other half with yogurt and lemon juice. Add olive oil, salt and pepper to taste.
Cut the Comté into slices approximately 1 cm by 4 and 3-4 mm thick.
In a bowl, oil, salt and pepper apples, beets, salad wheat and onions.
Lay the plates: put this mixture in the center by adding volume. Sprinkle with Comté strips and raspberries.
Rimming of vinaigrette beet all around nicely using a spoon.
