30 min
- 1 frisée lettuce
- 120 gr mix artisanal lettuce
- 2 Persimon® (cut into thin slices, dehydrate: 56 hours 140ºF, convection oven)
- 1 Beetroot (cook and cut into dices)
- 1/2 pickled fennel bulb (cut into thin slices)
- 30 gr Valdeón cheese
- 1 tbs Toasted peanuts (280ºF, 8 minutes convection oven)
- 30 gr raspberries
- 8 micro red sorrel
- 2 tbs Spanish extra virgin olive oil
- 1 tbs raspberry vinegar
- Salt to taste
- 1 frisée lettuce
- 4.233 oz mix artisanal lettuce
- 2 Persimon® (cut into thin slices, dehydrate: 56 hours 140ºF, convection oven)
- 1 Beetroot (cook and cut into dices)
- 1/2 pickled fennel bulb (cut into thin slices)
- 1.058 oz Valdeón cheese
- 1 tbs Toasted peanuts (280ºF, 8 minutes convection oven)
- 1.058 oz raspberries
- 8 micro red sorrel
- 2 tbs Spanish extra virgin olive oil
- 1 tbs raspberry vinegar
- Salt to taste
- 1 frisée lettuce
- 0.582 cup mix artisanal lettuce
- 2 Persimon® (cut into thin slices, dehydrate: 56 hours 140ºF, convection oven)
- 1 Beetroot (cook and cut into dices)
- 1/2 pickled fennel bulb (cut into thin slices)
- 0.168 cup Valdeón cheese
- 1 tbs Toasted peanuts (280ºF, 8 minutes convection oven)
- 0.168 cup raspberries
- 8 micro red sorrel
- 2 tbs Spanish extra virgin olive oil
- 1 tbs raspberry vinegar
- Salt to taste