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Courgette and Plum Salad and

Gruyère AOC




2 tbsl balsamic vinegar
5 tbsl olive oil
Salt, pepper
2 cloves of garlic
2 small courgettes
1 red chili pepper
1 sprig of rosemary
25g pine nuts
4 red plums
200g Gruyère AOC
100g rocket


Mix together the balsamic vinegar, 3 tablespoons of olive oil, salt and pepper. Squeeze in the cloves of garlic.

Cut the courgettes into small slices. Remove the seeds from the chili peppers if necessary and cut into rings. Finely chop the rosemary. Fry the courgettes in the remaining olive oil for 5 minutes. Briefly fry the chilis and rosemary at the end and season. Mix with the sauce while still warm and allow to cool.

Fry the pine nuts in a frying pan without fat until golden brown. Stone the plums and cut into slices. Roughly grate the Gruyère AOC. Mix the pine nuts, plums, rocket and some of the Gruyère AOC with the courgettes. Sprinkle the remaining Gruyère AOC over the top.

Recipe Kindy Supplied By: Interprofession du Gruyère

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