Difficulty:[usr 1]
Peel and wash an escarole. Remove leaves that are too tough. Cut into small chunks. Arrange in a salad bowl.
Divide the indicated quantity of Port-Salut or, failing that, St Paulin into small dice. Drain the half can of pineapple pieces. Wash the bunch of black Muscat grapes, remove the seeds. Crumble walnut kernels.
Sauce:in a terrine or salad bowl, mix the yogurt with the fresh cream, salt and pepper, add a pinch of paprika.
To serve, combine salad and ingredients.
My advice: It is sweet paprika from Hungary, which is easily available on the market.
Joëlle's point of view: You can easily replace the escarole with a batavia or tender romaine.
Suggested wine: Côtes-de-nuits-villages.
