Roasted Jerusalem artichoke and AOP Fourme d’Ambert warm salad - Fromage AOP Fourme d'Ambert
Roasted Jerusalem artichoke topped with AOP Fourme d’Ambert and walnut vinaigrette, a flavorful tapas starter.
Ingredients
- 120 g AOP Fourme d’Ambert
- 1 washed Jerusalem artichoke
- A mixture of roquette and frizzy lettuce
- Walnut kernels
- 3 tablespoons of olive oil
- 1 tea spoon of brown sugar
- 1 tablespoon of grain mustard
- Ground salt and pepper
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