Millefeuille of cheese and salad mix.

Summer salad – is, above all, a riot of greenery. A cheese millefeuille, the best way to meet this rule. To make it, you can use any cheese that can be cut into thin slices, and any herbs, to be placed between the layers.
As charging can use any sauce, and as fillings – almost any ingredient. For example, I like Parma, sun-dried tomatoes, radish, roasted peppers. In general, the scope for the imagination. I show one of the options.

• 10 thin slices of cheese
• Mix salad of arugula, chard and roots
• 2-3 slices of Parma ham, prosciutto or jamon
• balsamic cream

Cooking method:       

1. On a plate lay a serving ring (you can without it, but with care it turns out).
2. At the bottom of the ring put a slice of cheese on top of a little lettuce, torn into pieces of ham, a little sauce.
3. Repeat 3 times, cover the fifth piece of cheese.
4. Hold the cheese, carefully remove the ring.
5. Decorate with lettuce and ham millefeuille.

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