The warm touch of this salad makes delicious and complete aswell.
- A piece of julienned cabbage
- Fresh cheese
- A few pieces of bacon
- Some asparagus tips
Cut the lettuce and cabbage and reserve. Saute the mushrooms and asparagus tips in the pan. Gilded bacon bits equally.
We make a vinagrette with:
- Balsamic vinegar
- A spoonful of orange marmalade Hortus
- A pinch of salt
- Olive oil.
The proportion of the vinagrette three parts oil to one of vinegar.
Stir everything and assemble our salad placing the hot components above with our vinaigrette.