Salad Aveyronnaise

Preparation time: 10 minutes

Cook time: 29 minutes

Nutrition facts (per serving): 176 cal (17g fat, 7g protein, 3g fiber)

The French menu is incomplete without a salad Aveyronnaise. It’s made out of tomato, Roquefort, and veggies, which add lots of nutritional value.

Ingredients (6 servings)

17 ½ ounces punnet cherry tomato, halved

1 garlic clove

A drizzle of olive oil

5 tablespoons walnut

3 large handfuls baby spinach

1 handful basil leaves

7 ounces pack bacon lardons

3 ½ ounces Roquefort, diced

Vinaigrette

2 tablespoons sherry vinegar

4 tablespoons olive oil

Preparation

Spread the tomatoes and garlic in a baking sheet and drizzle oil on top. Roast them for 15 minutes in the oven at 350 degrees F. During this time, toast the walnuts for 10 minutes in a skillet. Sauté the lardons with oil in a skillet for 4 minutes until brown, then transfer them to a salad bowl. Add the tomatoes, garlic, spinach, walnuts, and all the remaining ingredients. Serve.