MIXED SALAD WITH BALSOY VINAIGRETTE

Serves 4
 
2 heads of lettuce
4 slices of pineapple
3 spring onions
1 hot pepper
50 g hazelnuts
1 tbsp mustard
3 tbsp Balsoy sauce
2 tbsp EVO
salt and pepper
 
Put the mustard in a bowl with Balsoy, oil, salt and pepper; whisk quickly to obtain a smooth emulsion. Wash the lettuce; slice the pineapple, and chop the spring onions and hot pepper into small pieces, crumble the hazelnuts and place all in a salad bowl. Dress with the vinaigrette and serve.
 

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