Pineapple and radicchio salad with quenelles of mint goat cheese
Instructions
Dress the cubes of pineapple and julienne of chicory with olive oil, salt, pepper, Apple Cider vinegar and pine nuts.
Serve the salad with quenelles of caprino worked with chopped Mint and a little oil.
Ingredients and dosing for 4 persons
- 100 g of goat cheese
- 200 g of pineapple
- 1 head of radicchio
- Apple cider vinegar
- 30 g of pine nuts
- Olive oil
- Salt
- Pepper