Salad with Alpine Cheese

Ingredients

• 300 g alpine cheese (sliced)
• 1 ripe Avocado
• 1 head of lettuce
• 75 g cashew nuts
• 1 ripe pear
• lemon (juice and zest)
• cinnamon stick
• 100 ml White wine
• 100 g green grapes, seedless if possible
• 40 g Maille Dijon mustard
• liquid whipping cream (for thinning)

Instructions

1. 1.

   Remove the rind from the cheese and cut into strips. Halve the avocado, remove the pit and use a tablespoon to scoop out the flesh. Slice into wedges.

2. 2.

   Clean, wash, drain the lettuce and tear into bite-sized pieces.

3. 3.

   Toast the cashew nuts in a dry pan without oil.

4. 4.

   Combine all ingredients in a salad bowl and mix gently.

5. 5.

   Wash the lemon, dry it, peel thinly with a vegetable peeler and squeeze the juice. Peel and quarter the pear.

6. 6.

   Place the skins, pit shells, lemon zest and cinnamon stick in a pot with white wine and reduce to one-third. Strain through a sieve.

7. 7.

   Dice the pear and grapes finely, drizzle with some lemon juice. Cook in the wine reduction for 5 minutes, stir in Dijon mustard, season with salt and pepper. If the dressing thickens, thin with cream.

8. 8.

   Let cool and fold into the mixed salad.