- Preheat the oven to 180°C.
- Wash the lettuce leaves in clean water.
- Peel the butternut squash and cut it into slices about 1 cm thick. Place the slices in a baking dish, drizzle with olive oil and sprinkle with nutmeg. Bake for approximately 20 minutes.
- Meanwhile, wash the mushrooms and cut them into thin slices.
- In a hot pan, roast the pine nuts, stirring well so that they do not burn.
- Cut 2 slices of cheese per person.
- Make the sauce by mixing the ingredients together.
- Arrange the previously prepared ingredients on each plate.
INGREDIENTS
For the salad:
50g Caprice des Dieux
700g butternut squash
1 small (300g) oakleaf lettuce
200g mushrooms
30g pine nuts
Nutmeg
For the sauce:
Walnut oil
Cider vinegar
Mustard
Honey
PRODUCT
50g Caprice des Dieux
700g butternut squash
1 small (300g) oakleaf lettuce
200g mushrooms
30g pine nuts
Nutmeg
For the sauce:
Walnut oil
Cider vinegar
Mustard
Honey
PRODUCT
View Method
Recipe Method
- Preheat the oven to 180°C.
- Wash the lettuce leaves in clean water.
- Peel the butternut squash and cut it into slices about 1 cm thick. Place the slices in a baking dish, drizzle with olive oil and sprinkle with nutmeg. Bake for approximately 20 minutes.
- Meanwhile, wash the mushrooms and cut them into thin slices.
- In a hot pan, roast the pine nuts, stirring well so that they do not burn.
- Cut 2 slices of cheese per person.
- Make the sauce by mixing the ingredients together.
- Arrange the previously prepared ingredients on each plate.
