Lamb's lettuce with roast beef and cheese crisps
Ingredients
for 4 person
| 60 g | Gruyère, finely grated |
| 1 tsp | dried thyme |
| 1 tbsp | mild mustard |
| 4 tbsp | herbal vinegar |
| 4 tbsp | olive oil |
| 2 tbsp | apricot jam |
| ½ | onion, finely chopped |
| 2 tbsp | water |
| ½ tsp | salt |
| a little | pepper |
| 200 g | lambs' lettuce |
| 170 g | roast beef in slices |
| 1 tbsp | capers, drained |
How it's done
Cheese crisps
Mix the Gruyère and thyme, place on a baking tray lined with baking paper, flatten.
To bake
Approx. 8 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, transfer to a cooling rack with the baking paper and leave to cool. Break into 4 pieces.
Sauce
In a bowl, mix the mustard with all the other ingredients up to and including the water, season.
Salad
Plate up the lamb's lettuce and roast beef, drizzle with the dressing, top with the capers and cheese crisps.
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