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  • Menu for 4 persons
  • Preparation time 25 minutes
  • Vegetarian


  • For the vinaigrette: peel and mince the shallot. Mix all the ingredients with a fork. Season to taste.
  • Wash the lettuce. Peel and core the pears and pineapple; cut into cubes. Toss the fruit with some of the vinaigrette.
  • Dress the salad; add the fruit and the rosettes of Tête de Moine AOP. This salad is excellent accompanied by paprika toast.

Ingredients for the salad

  • 1 head of lettuce
  • 2 pears
  • 1 small Victoria pineapple
  • 16 Tête de Moine AOP rosettes

Ingredients for the vinaigrette

  • 1/2 shallot
  • 1/2 tsp paprika
  • 2 Tbsp lemon juice
  • 5 Tbsp grapeseed oil
  • salt, freshly ground pepper

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