Recipe for Gourmet Salad, cheese croquettes, Saté sauce and mint

Prepare the croquettes. Remove the crust from the cheese and melt the center of the cheese with 180 g of chicken broth, 200 g of liquid cream, season with salt and freshly ground pepper, then add the gelatin and blend everything in a blender to obtain a smooth cream. Next, pour this cream into a dish and place it in the freezer for 6 hours.

Peel and wash your salad. Then cut cubes from the cheese, then coat with flour and beaten egg; roll these cubes in breadcrumbs and fry at 180°C until golden.

To finish, pour 8 tablespoons of satay sauce and finely chopped mint into a bowl, add the salad and mix. Serve by placing a bed of dressed salad on each plate, topped with hot cheese croquettes and seasonal raw vegetables.