Autumn Salad

Autumn Salad


  • 200 g of white grapes
  • ¼ red cabbage
  • 1 pear
  • 80 g of Comté
  • 1 mesclun
  • 1 handful of walnuts
  • 12 slices of cured duck breast

Vinaigrette :

  • 3 tbsp. balsamic vinegar
  • 3 tbsp. tablespoon of sunflower oil
  • 2 tbsp. tablespoon of walnut oil
  • Sea salt and freshly ground pepper to taste


  • To make the vinaigrette, combine the vinegar, salt and pepper in a mixing bowl and slowly drizzle in the oils until a homogenous dressing forms. 
  • Next, prepare the contents of the salad. 
  • Rinse the grapes. 
  • Rinse and slice red cabbage into thin slices.
  • Peel and slice the pear into strips.
  • Remove the rind from the Comté and cut into small cubes.
  • On each plate, prepare the mesclun, cabbage, grapes, walnuts, sliced, cured duck breast and pear. Sprinkle with vinaigrette and enjoy immediately.

Serves: 4
Preparation time: 15 min
Difficulty level: Easy