200 g of white grapes
¼ red cabbage
80 g of Comté
1 handful of walnuts
12 slices of cured duck breast
3 tbsp. balsamic vinegar
3 tbsp. tablespoon of sunflower oil
2 tbsp. tablespoon of walnut oil
Sea salt and freshly ground pepper to taste
To make the vinaigrette, combine the vinegar, salt and pepper in a mixing bowl and slowly drizzle in the oils until a homogenous dressing forms.
Next, prepare the contents of the salad.
Rinse the grapes.
Rinse and slice red cabbage into thin slices.
Peel and slice the pear into strips.
Remove the rind from the Comté and cut into small cubes.
On each plate, prepare the mesclun, cabbage, grapes, walnuts, sliced, cured duck breast and pear. Sprinkle with vinaigrette and enjoy immediately.