(Accompaniment - Serves 4)
Ingredients
8 thin slices french baguette
2 tbsp butter
1 small clove garlic, crushed
2 unpeeled apples, e. g. discovery, finely diced (approx. 275 g / 10 oz)
2 medium size, fresh beetroots, finely diced (approx. 200 g / 7 oz)
1/2 tbsp balsamic vinegar
1/4 tsp salt
Dressing
1 tbsp balsamic vinegar
2 tbsp virgin olive oil
1/2 tsp salt
freshly ground pepper
150 g / 5 oz small baby spinach leaves
50 g / 2 oz beetroot leaves
Accompaniment
600 g / 1 1/4 lbs roast duckbreast or lamb chops
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Instructions
Toast the baguette slices in a dry pan for approx. 2 min. until light golden brown. Keep a light pressure on the bread with a wooden spatula. Remove the bread from the pan and add half the butter and the garlic. Allow the butter to melt at a high heat, let it brown lightly. Place the toasted baguette slices in the butter to absorb the garlic and butter - approx. 1 min. at each side. Drain on absorbent paper. Wipe the pan.
Let the rest of the butter get light golden brown in the pan. Fry the apple dice approx. 4 min., stirring occasionally. Remove the apple dice from the pan, but leave the butter. Fry the beetroots dice approx. 8 min., stirring occasionally. Sprinkle with balsamic vinegar and salt. Leave to cool.
Dressing: Whisk balsamic vinegar with olive oil, salt and pepper. Season.
To serve: Mix spinach leaves and beetroot leaves in a salad bowl and toss with dressing. Place on plates with fried apple- and beetroot dice, and serve with sliced, roast duckbreast. Decorate with toasted baguette slices.
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