- salt and pepper to taste
- a little pepper
- 1 shallot, finely chopped
- a little nutmeg
- 100 g Sbrinz cheese
- 2 pink grapefruit
- 1 tbsp. white balsamic vinegar
- 2 tbsp. avocado oil
- 1 tbsp. chervil, finely chopped
- 2 mini lettuce, cut in half lengthways and then into segments
- 1 avocado, cut into thin slices
Season the cheese. Spread 2 portions, each approx. 4 tbsp., in a circular shape (approx. 16 cm Ø) on an oven tray lined with baking paper.
Bake for 4-5 mins. in the centre of an oven preheated to 200°C, until the cheese has melted and turned golden yellow. Remove, immediately and carefully separate from the baking paper, place 2 small upturned bowls over the base, press carefully, leave to cool. Place the baskets on a cooling rack until ready to serve. Repeat the process with the remaining cheese.
Slice off the top and bottom of the grapefruits, then peel all round the fruit down to the flesh. Using a sharp knife, cut out the segments between the white membranes and catch the juice (approx. 3 tbsp). Set aside the grapefruit segments. Combine with the vinegar and oil with the grapefruit juice. Add the shallot and chervil, season. Share the lettuce among the cheese baskets, drizzle over half the salad dressing. Combine the reserved grapefruit segments and avocado slices with the remaining dressing, arrange in the cheese baskets. Serve immediately.
- Cheese Dishes
- 1h Preparation/cooking time: ca. 50m + Bake: ca. 10m
- Servings For 4 people
- Nutrition 274 Kcal