Sbrinz carpaccio with baby salad and fig mustard vinaigrette

Name: Sbrinz carpaccio with baby salad and fig mustard vinaigrette
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 TABLESPOONS flaked almonds; 1 ripe pear; 100 g Baby-Salat-Mix (Rucola, Tatsoi, roter Mangold, Feldsalat, Mizuna, Bull's Blood [rote Bete]); 1 Shallot; 3 TABLESPOONS Fig Mustard; 4 TABLESPOONS Walnut Vinegar; 3-4 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 120 g very thinly sliced Sbrinz cheese (8 slices = 30 g)

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 TABLESPOONS flaked almonds
1 ripe pear
100 g Baby-Salat-Mix (Rucola, Tatsoi, roter Mangold, Feldsalat, Mizuna, Bull's Blood [rote Bete])
1 Shallot
3 TABLESPOONS Fig Mustard
4 TABLESPOONS Walnut Vinegar
3-4 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
120 g very thinly sliced Sbrinz cheese (8 slices = 30 g)

Directions

1
Roast the almonds in a pan without fat. Wash and quarter the pear, remove the core. Cut quarter into wafer-thin slices. Wash and drain the salad. Peel and finely dice the shallot. Mix mustard, vinegar, oil and shallot.
2
Season to taste with salt and pepper. Arrange salad, pears and cheese on plates. Sprinkle with almonds. Drizzle a little marinade over them. Rest extra rich