Rock salad with nut vinaigrette and Gjetost – Krusti

Ingredients for 4 servings:

• 3 tbsp vinegar (raspberry vinegar)
• 1 tbsp orange juice
• 4 tbsp oil (hazelnut oil)
• 2 tbsp vegetable broth
• salt and pepper
• 4 slices of toast
• 1 tsp butter
• 50 g cheese, Gjetost (Norwegian goat whey cheese)
• 50 g pine nuts
• 80 g almond(s), roasted
• 4 servings of lamb’s lettuce
• Sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean, wash, and spin dry the lamb’s lettuce! Mix the raspberry vinegar, orange juice, hazelnut oil, and broth; season with salt, pepper, and a little sugar. Remove the crust from the bread and cut out circles, stars, or similar shapes using a cookie cutter or similar tool. Heat the butter in a pan, toast the bread until golden brown on both sides, then lightly salt. Preheat the oven grill, cut the lamb’s lettuce into thin slices and top the bread with them, and bake under the grill for about 4 minutes. Roast the pine nuts in a pan without fat, roughly chop the almonds! Serve the lamb’s lettuce, drizzle with vinaigrette, and serve with bread and nuts.