Chanterelle bresaola salad with cherry tomatoes

Ingredients

Yield:

1 serving

• • Mushrooms Chanterelle – 40gr
  • Tomato cherry – 50 gr
  • Lettuce arugula – 18 gr
  • Zucchini – 30gr
  • Sunflower oil – 2ml
  • Bresaola – 20 gr
  • Lettuce - 2 gr
  • Spring rill pastry – 8 gr
  • Pineapple -7 gr
  • Pesto sauce – 3gr
  • Salt – 1 gr
  • Spice dry assorted – 1 gr
  • Mango sauce – 3gr

Preparation

Difficulty:

Medium

Total Time:

15 Minutes

1. 1. Unfreeze chanterelles, clean up and boil in salted water
   2. Mix chanterelles in a bowl with pre-prepared: cherry tomatoes, arugula, salt, sunflower oil.
   3. Wash zucchini, dried and cut into thin slices and lay out on a flat plate
   4. Lay on top of zucchini salad, using the special form
   5. Clean up bresaola and put on top
   6. In the dough to wrap a piece of pineapple and fry in deep fat
   7. Put top with bresaola
   8. To serve, decorate the plate drops of pesto and mango sauce