Ingredients (serves 4) :
300g washed grapes
2 large endives
200g Fourme d’Ambert PDO
Jean-Yves Bordier
60g walnuts
60g Piedmont hazelnuts
Kalios olive oil
Niora pepper oil
Olivier Roellinger
4 tablespoons white balsamic vinegar
1 box of flat breadsticks with chilli or plain
Paisano
½ red onion
½ bunch fresh basil
Ground salt and pepper
Recipe:
Finely chop the onion and set aside.
Cut the grapes in half and set aside. Remove the core from the endives, cut them in half lengthways and then slice them lengthways. Add a pinch of salt, mix and set aside. Crush the walnuts and hazelnuts, then mix and set aside in a bowl. First, add the endives, vinegar and a few drops of niora pepper oil to a salad bowl. Add the raisins and mix again.
Finishing and straightening :
Place two generous spoonfuls of salad on each plate. Sprinkle with crushed walnuts and hazelnuts. Cut three small slices of Fourme d’Ambert cheese and place them on the salad.
Drizzle with olive oil, salt and a twist of the pepper mill.
Serve with a breadstick and a few fresh basil leaves.
Serve and enjoy
