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WINEGROWERS' SALAD

Ingredients for People

1 pce Medium-sized pear, cut into cubes (around 100 g)
12 pce Grapes, halved and with pips removed
25 pce Croutons (sliced bread or pieces of French bread cut into small cubes)
30 g Butter
240 g Autumn lettuce (Iceberg, Edivien, Cicorino Rosso)
Vinaigrette salad dressing
30 g Vinegar
15 g Mustard, medium-hot
10 g Honey
40 g Olive oil with tangerines
Salt
Ground pepper

PREPARATION

Chop the slices or pieces of bread into small cubes. Wash the lettuce, shred and divide over the plates. Mix all the ingredients for the salad dressing together thoroughly.

COOKING

Melt the butter in the pre-heated flavouring pan. Add the croutons and gently sauté until golden-brown. Remove the croutons. Add the pieces of grapes and pears to the pan and cook for around 3 to 4 minutes. Return the croutons  to the pan and continue to sauté gently. Remove from the barbecue, scatter over the lettuce and drizzle with the salad dressing.

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