SELECTED SIZES SELECTED VARIETIES
2.5 - 4 L SELECTED VARIETIES
Divide salad greens evenly among 4 soup plates. Top with duck confit, green beans, tomatoes, avocado and cheese.
Salt and pepper then drizzle with dressing, to taste, and serve.
In a saucepan, warm milk over medium heat, add cheese and stir to melt.
Stir in cream and continue cooking for 1 minute. Cool.
Stir in honey, olive oil and Dijon mustard; beat until smooth.
Stir in cider vinegar and beat again.
Add salt, pepper and rosemary.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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