Tête de Moine AOP, Pear, and Pineapple Salad with Paprika Vinaigrette

Preparation

• 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