1 little mixture of arugula and canons
1 golden yellow apple
6 prune raisins
1 piece Brie cheese
2 tablespoons cooked lentils
Put the mixture of arugula and canons in the salad bowl.
Add the apple, plums and cheese, cut into dice.
We pour the lentils, already cooked, drained and cooled to room temperature.
We crush the pistachios a little with the mortar, but not much, to give the crunchy touch to the salad and add them to the bowl.
Psalm to taste, a touch of oregano, a splash of AOVE, mix well and ready, enjoy the delicacy!