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Fresh salad

by Paolo Griffa

Fontina cheese wafers

  • 130 g flour
  • 120 g egg whites
  • 180 g fontina cheese
  • 200 g butter

Fresh salad

Elements for the composition of the dish

Baby salad leaves

Aromatic herbs (nasturtium, sorrel, ribwort plantain, rosemary flowers, sage flowers, marigold, fennel, lovage, etc.)

Fontina cheese wafers

Amaranth popcorn

Kombucha

Walnut oil

Fontina cheese wafers

Pacojet everything 3 times.

Place mixture in the GG051S Gourmand moulds and bake in the oven for 3 minutes at 160°C.

Demould and shape to finish cooking.

Composition

Make a vinaigrette with 200 g kombucha, 50 g walnut oil and 100 g olive oil.

Dress the salad.

Arrange the salad on the plate with the herbs, the amaranth popcorn and top with the fontina wafers

The products used in this recipe

GG051