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A perfect harmony: blue veined cheese of Sévérac and a salad !
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Preparation : 10 mn
Prepare a salad dressing ( a vinaigrette) with 60 grammes of Blue veined cheese (Bleu de Sévérac), 3 tablespoons of hazelnut or walnut oil and 1 tablespoon of vinegar and chop half a shallot finely. Add a pinch of salt and pepper
Water the salad (lamb's lettuce if possible) and spin it.
Dress the salad in a plate and pour the vinaigrette.
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