Bread with Waldorf salad, ham and pine nuts

Name: Bread with Waldorf salad, ham and pine nuts
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 10 g Pine nuts; 75 g Celeriac; 1 stalk of celery; 1 (approx. 80 g) small carrot; 20 g double cream; 2 TABLESPOONS Whole milk yoghurt; 2 TABLESPOONS white balsamic vinegar; 1 TABLESPOON Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 red apple; 1 Splash of lemon juice; 2 stem(s) Chervil; 4 discs Grain Bread; 2 TEASPOONS Butter; 4 discs Parma ham

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

10 g Pine nuts
75 g Celeriac
1 stalk of celery
1 (approx. 80 g) small carrot
20 g double cream
2 TABLESPOONS Whole milk yoghurt
2 TABLESPOONS white balsamic vinegar
1 TABLESPOON Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 red apple
1 Splash of lemon juice
2 stem(s) Chervil
4 discs Grain Bread
2 TEASPOONS Butter
4 discs Parma ham

Directions

1
Roast pine nuts in a pan without fat for about 2 minutes. Take out and let cool down. Clean and peel the celeriac, cut it into thin strips. Clean, wash and cut the celery in thirds and cut into fine strips. Peel and wash the carrot and cut into thin strips. Lightly crush the pine nuts and mix with the vegetables
2
Mix double cream, yoghurt, vinegar and olive oil. Season to taste with salt and pepper. Pour dressing over the vegetables
3
Wash the apple, grate dry, cut into thin slices and sprinkle with lemon juice. Wash the chervil, shake dry, pluck the leaves from the stalks. Brush each slice of bread with 1/2 teaspoon butter. Spread 2 apple slices, 1 slice of Parma ham and 1/4 Waldorf salad on each slice of bread. Sprinkle with chervil