For 6 people - Difficulty: Easy
Preparation time : 30 min
Cooking time : 5 min

Ingredients

• 1 tbsp Albert Ménès rosemary honey
• 2 tbsp. Albert Ménès IGP Modena balsamic vinegar
• A pinch of Albert Ménès PGI Espelette pepper
• 4 tbsp. olive oil
• 300 g mixed baby greens
• 200 g ewe's milk cheese
• 300 g duck gratins
• salt and pepper

Preparation

Wash and spin-dry the lettuce shoots. Cut the sheep's milk cheese into small cubes and heat a non-stick frying pan without fat. Add the duck grattons and fry over a high heat for 5 minutes. When they are golden brown, drain them on a plate lined with kitchen paper.

In a bowl, mix the balsamic vinegar and Albert Ménès rosemary honey, season with salt and pepper, and add a few pinches of Espelette chilli pepper. Drizzle with walnut oil and emulsify with a fork.

Divide the salad, duck grattons and ewe's milk cheese between the plates. Drizzle with the honey and Espelette chilli vinaigrette.