- Assortment of lettuce shoots
- Pine nuts, pistachios and sunflower seeds
- 3 sheets gelatin
- Extra virgin olive oil
- 250ml Honey and mustard Sauce
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.