Ingrédients:
20 plain chestnuts.
Mixed Salad (corn salad, endive, Batavia)
4 duck gizzard confits
30g of currants
2 pelardons cheeses
100g walnut kernels 1 apple
Préparation:
Wash the salad leaves and place them on the plate and cover with strips of apple. Put the raisins, nuts and cheese on top of the apple strips and pour on the vinaigrette.
Then cut the gizzards and place them on the plate with the rest of the salad. Served with Tradition Red or White |
