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Corn salad (a.k.a. lamb’s lettuce).
- Burgos cheese (soft goat cheese from the Burgos region in Spain).
- Tomatoes.
- For the dressing:
- Berry jelly.
- Oil.
- Balsamic vinegar and salt.
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DIRECTIONS:
Wash the corns salad, rinse and place in salad dish. Add the chopped Burgos cheese and the tomato in cubes.
Dressing: Whisk the jelly and the oil. Add a little balsamic vinegar, mix well until desired texture. Check salt and pour to the corn salad.