A recipe for a moose salad with fresh raspberries, baby raspberries, hazelnuts and fresh goat's cheese ideal as a starter!
400 g of salad shoots (mustard, beetroot, arugula...)
200 g fresh raspberries
80 g hazelnuts
1 tbsp of sweet pomegranate vinegar
100 g fresh goat's cheese
3 tbsp. olive oil Grand Cru France
2 spring onions with their stalks
Pepper from the mill
Dust off the raspberries without running them underwater. Wash and dry the salad shoots carefully without damaging them. Peel and slice the onions and their stalks into thin rings. Roast the hazelnuts for 2-3 minutes in a dry frying pan over high heat, then crush them coarsely. Crumble the fromage frais in a bowl with a fork, add the sweetness of the pomegranate vinegar and the olive oil.
In a salad bowl, put the salad shoots, onions and hazelnuts. Season with the mixture (vinegar, oil and goat's cheese) and divide into six plates. Season with a little fleur de sel, ground pepper and sprinkle with fresh raspberries.