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salad with bacon and toasted almonds blue fondant


After a break of three months, I resume this blog. And I'll start with a salad that you can easily use and as a starter and a main course.
This reproduction of a salad I ate in Grenoble and I adored.

Ingredients (for two)
gib stick 40 gr 10 slices baguette

salad (lettuce, head lettuce) ad libitum
nuts 8, coarsely broken

For the vinaigrette
olive oil 1 dl 1 dl vinegar

mustard 2-3 cc
pepper, salt

preparation:

• preheat oven to 200 °
• mix olive oil, vinegar and mustard, season
• Bake the slices of bread covered with a slice of blue until cheese is slightly melted
• mix salad and a plate put in
• coat cracked walnuts
• drizzle the vinaigrette
• once grilled bacon and toast is ready, drizzle the salad with the bacon and place the toasted side.

Bon appetite! Lila