Spring salad and Sigdal crunch



Sigdal Rye and Spelt Bran
Spinach sprouts
Lamb's lettuce leaves
Oak leaves
Arugula leaves
1 apple
Comté cheese
Fresh cheese with herbs and shallots



Mix all the salad leaves, wash and dry them.

Place in a bowl.

Dice the comté cheese and the apple

Coarsely cut a Sigdal Seigle and Bran d'Épeautre cracker and spread it on the pieces of fromage frais.

Season with a dash of olive oil and a little lemon juice

With Sigdal, dare healthy excess!