Ingredients
serves 4
- 250 g Cherry tomatoes
- 1 tablespoon olive oil
- 1 fennel cut in strips
- 3 chicories cut in strips
- 3 red chicories cut in strips
- 1 tablespoon lemon juice
- salt, pepper
- Garniture:
- 100 g Gruyère AOP 10 months, cut in strips
- a handful cress
- une poignée de cresson de fontaine
Mustard dressing:
- 2 tablespoons mustard
- 2 tablespoons white wine vinegar
- 1/2 garlic clove, crushed
- 2 tablespoon olive oil
Preparation
-
Pre-heat the oven to 225°C.
-
Mustard dressing: in a container, mix mustard, vinegar, garlic, salt, pepper and olive oil. Keep aside. In another container, mix Cherry tomatoes with olive oil, salt and pepper. Spread on the baking tray covered with a baking sheet. Let roast for 7 to 10 minutes. Keep aside.
-
In a container, mix fennel and chicories with the lemon juince. Spread fennel, chicories and tomatoes on the plates. Coat with mustard dressing. Decorate with Gruyère AOP strips and cress.
Bon
Appétit
Appétit
