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CORNET

CORNET

CORNET

CORNET

METHOD

1. Wash the rocket, the

mizuna and the Romaine

lettuce, and spin them

dry. If you cannot

find mizuna, use raw

chicory or lamb’s lettuce

instead.

2. Place the nuts and pine

kernels in a dry pan

and roast them. Remove

them, chop roughly and

mix with the lettuce.

Season with salt and

pepper.

3. Mix olive oil, nut oil

and mustard in a pot.

If this mixture is too

thick, add some luke-

warm water.

4. Mix salad with dressing.

Neatly arrange the nut

salad in 6 small glasses.

BEER PAIRING

Beer from Brouwerij De Hoorn is

unique in its category in Belgium. As

soon as its aroma with notes of wood,

vanilla and citrus reaches the nose,

it reminds you of the better quality

white wine.

This beer's aroma and taste make

it a true work of art. Bitter where

necessary and a bit of a dry

aftertaste. The high alcohol percentage

per volume and smooth texture require

a powerful opposite. Smoked duck,

aged balsamic vinegar and roasted nuts

do justice to the beer.

INGREDIENTS

FOR 6 PEOPLE

Salad mix (10 rocket leaves, 10 mizuna

leaves, 10 Romaine lettuce leaves), 18

slices smoked duck breast, tsp mustard,

1 tbsp of walnut oil, 1 tbsp high

quality olive oil, 5 walnuts, 10 almonds,

10 pistachio nuts, 1 tbsp pine kernels,

old Modena balsamic vinegar.

5

LEVEL OF DIFFICULTY

RECIPE