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Grilled maple and goat cheese salad
![Pomme grillée à l'érable Pomme grillée à l'érable](https://lestresorsderable.com/img/cms/recette/Pomme%20grille%CC%81e%20a%CC%80%20le%CC%81rable.jpeg)
![Nombre de personnes Nombre de personnes](https://lestresorsderable.com/img/cms/recette/fourchette%20cuisine.jpeg)
4
pers
![Temps de préparation Temps de préparation](https://lestresorsderable.com/img/cms/recette/temps%20de%20pre%CC%81paration.jpeg)
15
min
![Temps de cuisson Temps de cuisson](https://lestresorsderable.com/img/cms/recette/temps%20de%20cuisson.jpeg)
8
min
INGREDIENTS :
SAUCE
- 60 ML (4 tbsp) mayonnaise
- 30 ml (2 tbsp.) Soy sauce
- 10 ml (2 teaspoons) of Maple syrup
- 1 green onion, finely chopped
ROLLS
- 300 g of pulled duck confit
- 1 French shallot
- 1 small Lebanese cucumber
- 1/2 apple
- 4 large Boston lettuce leaves
- 20 mint leaves
- 60 g (2 oz) bean sprouts
PREPERATION :
- Prepare the sauce by amalgamating the ingredients. Reserve in the fridge.
- Chop the shallot. Wash the cucumber and cut into thin sticks.
- Thinly slice the apple.
- Soak a sheet of rice in cold water for 20 seconds.
- Place a large lettuce leaf in the center.
- In the bottom third of the rice paper, place a quarter of the duck.
- Spread 1c. of the sauce.
- Then place the green onion, cucumber, apple, 5 mint leaves and a few bean sprouts.
- Fold in sides and roll up tightly.
- Repeat the exercise for the other three rolls.
- Serve the spring rolls with the rest of the sauce.
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