Fresh salad with Rochefort aux Noisettes cheese

• 300g Rochefort aux Noisettes cheese
• 200g smoked duck breast, sliced
• Mesclun salad
• 50g hazelnut kernels
• 125g raspberries
• 1 small red onion
• 2 tablespoons raspberry wine vinegar
• 4 tablespoons olive oil
• Ground salt and pepper

1. Cut the Rochefort aux Noisettes into thin slices
2. Finely slice the red onion
3. Roughly chop the hazelnuts and toast them in a pan
4. Prepare the dressing by mixing the oil, vinegar, salt and pepper
5. Assemble your salad by placing the duck breast, Rochefort aux Noisettes cheese, sliced onion and toasted hazelnuts on a bed of salad leaves.

Special extra touch:                                                                            

Garnish your salad with Rochefort aux Noisettes cheese tuiles

1. Line a baking tray with parchment paper.
2. Arrange small piles of cheese, cut into thin sticks
3. Bake in the oven at 200° for approximately 3 or 4 minutes
4. When the cheese has melted and browned slightly, remove the tuiles and put them on a rolling pin immediately so that they take on its curved shape while still warm