for 4 person

Croutons

1 tbsp	olive oil
1	lye roll (approx. 70 g), cut into approx. 1 cm cubes
40 g	walnut kernels, coarsely chopped

Carpaccio

200 g	Bündnerfleisch (Graubünden air-dried meat) in slices
2 tbsp	lemon juice
3 tbsp	olive oil
¼ tsp	salt
a little	pepper
1	fennel, very thinly sliced
30 g	Micro Greens
30 g	Graubünden mountain cheese, shaved into thin strips using a peeler

How it's done

Croutons

Heat the oil in a frying pan. Toast the bread cubes and nuts for approx. 4 mins. until golden brown.

Carpaccio

Plate up the air-dried meat. Mix together the lemon juice and oil, season. Add the fennel and micro greens, mix. Arrange the salad, cheese and croutons on top of the carpaccio.

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