50g of roquefort
2 tablespoons of red wine vinegar
2 teaspoons of balsamic vinegar
Salt, Pepper
2 tablespoons of nut oil
4 tablespoons of olive oil
8 walnut kernels
Plunge the crisps still frozen in your fryer or in a frying pan at 180°C (preferable in a wok to keep the oil projections). We have a preference for groundnut oil ; rapeseed also works. Cook it for 8 – 10 minutes depending on the wanted coloration. Put on an absorbing paper, It is ready ! Serve It with rib steak and lettuce : red radicchio, or roman, It will be even better.
The creation minutes : the roquefort vinaigrette. The crisp like it a lot.
Crush the roquefort and mix it slowly with the two vinegars. Add salt and pepper. Pour the oils in a stream while mixing to emulsify both preparations.
Chop the walnut kernels and add it to the vinaigrette just before serving.
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