SALAD OF LAMB’S LETTUCE AND ROCAMADOUR

Preparation time 15 minutes Cooking time: 5 minutes
Quantities for 6 person (s)

INGREDIENTS

• 6 pc rocamadour
• 3ml vinegar
• 20 gm pinion of pine
• 300 gm sheet mash
• 0.25 boot estragon
• 10 ml olive oil
• 6 pinch salt
• 6 round pepper mill
• 3 pc tranche of bread
• 1 pc shallots 

DIRECTION

• Preheat oven to 240 ° C.
• Wash and dry the lettuce.
• Roast the pine nuts.
• Chop the tarragon.
• Cut the shallots in 2 and peel, then chop finely.

FOR DRESSING

• Mix the sherry vinegar with salt and pepper. Gradually pour the olive oil to emulsify the whole. Add shallots and tarragon.
• Cut slices of bread in two, then put 1/2 rocamadour on each piece.  
• Season with salt, pepper and olive oil.
• Then bake for 4 minutes.
• Compile a crown of lamb's lettuce on the plate, then sprinkle with toasted pine nuts.  
• Place 2 toast of Rocamadour in the center and season the vinaigrette.