Ingredients
Serves 4
- 80 g Sbrinz
- 80 g bresaola or Bündnerfleisch (air-dried beef)
- 160 g mixed salad, prepared and washed
- 60 g raspberries
- 20 g chopped hazelnuts
- 2 brioche slices
- 1 tsp raspberry jelly
- Extra virgin olive oil
- Apple vinegar
- Black pepper
Preparation
-
Mix three tbsp oil together with one tbsp vinegar, freshly ground pepper and raspberry jelly. Carefully wash raspberries and cut Sbrinz into large shavings.
-
Lightly roast chopped hazelnuts in a non-stick pan.
-
Cut bread into small cubes. Fry in pan with a bit of oil until golden brown. Immediately place on paper towels to drain.
-
Mix lettuce, raspberries and Bündnerfleisch, then pour on sauce. Add Sbrinz, hazelnuts and warm bread cubes and serve immediately.
Bon
Appétit
Appétit
