Salad of sprouts with nuts and mustard and honey jelly

jelly / Mustard with honey / Nuts

Salsas Asturianas




For the gelatine we rehydrate with water the 3 laminas, once rehydrated we heat over half fire of the sauce. When it starts to boil add the jellies and stir until dissolved. Finally add the rest of the sauce and let cool everything in the refrigerator until it sets.

To emplatar place in a source the lettuce with its nuts and we add jet of olive oil, finally we extract of the refrigerator the gelatine that we will cut in squares and we decorate the salad.