Buche de Luche Salad 

½ bite size, chunky cut baguette 

2 handfuls of black berries 

500g mixed Salad greens 

200g Buche de Lucay cheese 

100g Roasted hazelnuts (crushed) 

Honey vinaigrette 

Salt and Pepper  

To make vinaigrette: 

50g Honey 

128g Balsamic vinegar 

64g Olive oil 

50g Dijon mustard 

1 minced shallot 

Salt and pepper to taste 

Place baguette chunks on a sheet pan and drizzle with extra virgin olive oil, salt and pepper. Bake until crispy and golden brown. 

Assemble the salad 

Slice the Buche de Lucay into rounds about 1 cm thick. Cut each round crosswise to make half-circles. 

Put a small non-stick pan over medium-low heat. Brown cheese on both sides. It will form a nice crust. 

In a large bowl, toss the salad greens, the berries, and vinaigrette. Mix well. Distribute the salad onto plates, sprinkle with crushed roasted hazelnuts, then croutons and top with the cheese.