Autumn Salad – Bresaola Crisps
Ingredients:
Mixed Salad
20 Slices Bresaola
2 Pears – 1 Sweet one (Williams) – 1 Sour (Conférence)
Walnuts
Pomegranate
4 TS Olive Oil
2 TS Fig Balsamic Cream
Method :
Dry the Bresaola slices in fan over at 180Co
Mix the salad and pears the olive oil
Plate in a shallow dish
Add the wallnuts
Add the balsamic vinegar
Spread the pomegranate
Break 4 Bresaola crisps over the salad
Display the remaining crisps around the dish