- a few slices of spice cake
- 1 bag of mixed lettuce leaves
- 50 g pine nuts
- 6 tbsp olive oil
- 2 tbsp Xeres vinegar
- salt and pepper
- ½ red onion
Pre-heat the oven to 100 °C. Bake a few slices of spice cake for about 10 minutes. Dice into
Toast the pine nuts in a non-stick pan without fat.
Prepare a vinaigrette with the olive oil, the vinegar and the salt and pepper.
Toss the lettuce leaves with the vinaigrette and the pine nuts.
Finish by sprinkling over the soft gingerbread croutons and red onions.