FRENCH ONION SOUP Cheese baguette, pear & walnut salad
MASTERCLASS INGREDIENT BOX RECIPE | COOK: 15MINS
1. Pre-made French onion soup concentrate
SALAD:
1. Radicchio
2. Pear
3. Brussel sprouts
4. Walnut
5. Pre-made blue cheese dressing
CHEESE BAGUETTE:
1. French baguette 2. Parmesan cheese
METHOD:
1. Pre-heat the oven to 180 degrees fan forced.
2. Add the soup concentrate to a pot with 80ml of water per person and bring to the boil, then
reduce the heat until you are ready to serve.
3. In a pan heat a touch of your preferred oil and add the halved Brussel sprouts, middle side
down.
4. Wash the radicchio and slice the pear to a desired size, we recommend thinly slicing them.
5. Sprinkle the parmesan cheese onto the baguette and place in the oven for 5 minutes to melt the
cheese.
6. In a bowl, mix the radicchio with the pear, walnuts and blue cheese dressing.
7. To plate up, serve the baguette with the cheese toast on the side and a bowl of salad to share.
Bon appétit!
DIETARIES:
Vegetarian: Vegetable stock based soup provided. No nuts: Exclude walnuts
Coeliac: Exclude baguette.
