Ingredients
Serves 4
- 240 g pearled emmer
- 100 g blueberries
- 2 peaches
- 2 Welsh onions
- 100 g Bleu d’Avergne PDO cheese (or gorgonzola)
- 70 g rocket
- 1 lemon
- 2 tbsp mustard
- 2 tbsp mixed flower honey
- extra virgin olive oil
- salt and pepper
Preparation
Cook the emmer in salted water for around 20 minutes, drain and set aside. Chop the Welsh onions and fry in a frying pan with 2 tablespoons of oil, salt and pepper. Add the peaches in small pieces, pan-fry for a few seconds and allow to cool.
Prepare a citronette dressing by emulsifying 60 ml of oil, the juice of the lemon, the mustard and honey, then season with salt and pepper to taste. Pour the emmer into a salad bowl with the blueberries, rocket, the peaches with the spring onions and the lemon dressing.
Mix well and serve with the cheese, cut into small pieces.
