Salade de pourpier aux amandes


  • 2 vines of purslane
  • Olive oil
  • Salt
  • Black pepper
  • 2 handfuls of  raw almonds
  • 1 peach
  • 1 piece of goat cheese



Take your pan on the stove and heat it.

Take your almonds into your heated pan and roast them until they turn brown.

Separate the leaves of your purslane and wash and remove excess water.

Take your purslane in a mixing bowl and add very light olive oil, salt and pepper to it and mix well.

Cut your peach into apple slices.

Take your traced pan to the stove and heat it.

Take the sliced ​​peaches into your heated pan with traces and cook them until you get a trace.

Add the goat cheese that you chopped with your hands and the roasted almonds into your purslane and blend them.

Arrange the peaches that you have traced on the edges of your serving plate.

Place the purslane in the middle of the peaches.

Serve with a drizzle of olive oil.

 

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