With a knife, cut hot pepper into two. Take out seeds and white membrane. Chop finely. Wash hands after having handled the pepper. Do not touch your eyes.
In a small bowl, mix the pepper, lime rind, coriander and cream. Salt and pepper. Recover and let chill in refrigerator for 30 minutes to sufficiently marinate the flavours.
In 4 to 6 serving bowls, distribute the mesclun lettuce. Garnish with strawberries, mango, onion, broccoli heads, Oka or Douanier and Havarti cheese. Sprinkle on vinaigrette and garnish with walnuts.
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
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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