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Parsnip Salad with Bacon and Pears and

Gruyère AOC



150g mature Gruyère AOC
3 tblsp apple vinegar
2 tblsp Aceto Balsamico
7 tblsp rapeseed oil
1 tsp mustard
300g parsnips
3 pears
12 sage leaves
12 rashers of bacon
30g walnuts
2 tblsp olive oil
100g nut salad
Salt and pepper


Mix the vinegar with the rapeseed oil and mustard. Season with salt and pepper. Peel the parsnips. Cut the Gruyère AOC and parsnips into fine strips using a grater. Mix with the sauce.

Cut the pears into four, lengthways, and remove the core. Cover each of the pear quarters with a sage leaf and wrap in a rasher of bacon.

Roughly chop the walnuts and roast in a frying pan for around 5 minutes without fat. Remove from the frying pan. Heat the oil and fry the pears all the way across until the bacon is crispy.

Mix the parsnip salad with nut salad and walnuts. Place the pears on top.



Antique Gruyere
Classic Gruyere
Premier Cru Gruyere


Recipe Kindy Supplied By: Interprofession du Gruyère

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