1 tbs olive oil
250 g speck, rind rmoved, cut into 5mm x 2cm pieces
1/2 baguette, sliced
4 garlic cloves
1 baby frisée (lettuce)
100g walnuts toasted
1 french shallot, finely chopped
1 tbs Dijon mustard
60ml herb vinegar
170ml olive oil
Make vinegarette by wisking together ingredients.
Heat oil in fry pan and cook speck, bread and garlic till crisp. Remove garlic.
Toss ingredients together.
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