This light and fresh green salad is the perfect lunch and pairs perfectly with poultry (and maybe a glass of wine).
Ingredients: 100 g roasted walnuts fresh basil 50 g arugula 50 g Iceberg Lettuce 1 stalk celery 3 tbsp. Vinaigrette Dressing (see the recipe at Gastrolab) 60 g Fourme d'Ambert Cheese
Preparation: Mix lettuce. Cut the celery stalk. Grind walnuts. Combine all together and dress with Vinaigrette Dressing. Mix thoroughly.
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