Ingredients: 100g Lamb’s Lettuce 1 Vacherin 1 soup spoon peanut oil 1 soup spoon Banyuls vinegar 10g slightly salted butter 2 garlic cloves 100g pistachio nuts, pecan nuts, pine nuts, walnuts, hazelnuts & raisins
Method: Lightly dress the lamb’s lettuce with peanut oil and Banyuls vinegar and place on a wooden platter. Place a farmhouse Vacherin cheese made from unpasteurised milk in a low oven for 5 minutes. Caramelise 2 crushed cloves of garlic in salted butter and add 100g of pistachio nuts, pecan nuts, pine kernels, walnuts, hazelnuts and raisins. Place the warm Vacherin cheese on the edge of the chopping board and sprinkle the salad with dried fruit. Recipe by Thierry Breton, who was the French finalist in the 2007 International Mâche Match.