Ingredients (Serves 6):
- 250 gr. of cherry tomatoes
- 15 tablespoons of Parmesan cheese
- Baby leaves salad
- 20 gr. of bear leek or wild garlic
- Pine nuts
- Olive oil
- Balsamic vinegar
Preheat your oven to 200C. Spread two and a half tablespoons of grated parmesan on a greaseproof paper and add some Thyme. Bake for approximately 6 minutes to make your parmesan chips. Quickly upside down the chips in a bowl to give them a basket’s form. Be careful to not burn yourself.
Mix the tomatoes with the pine nuts and the washed baby leaves.
Beer leek sauce
Chopped finely the bear leek and mix it with salt, pepper, balsamic vinegar and some olive oil.