• 100 g of mixture of fresh shoots or sprouts
  • 40 g of rocket leaves
  • 200 g of poultry supreme
  • 10 cl of Balsamic vinegar
  • 25 g of Parmesan cheese
  • 15 g of pine seeds


  • Cut the poultry into fine slices, brown in a frying pan and deglaze with balsamic vinegar
  • Make little biscuits of parmesan: grate the parmesan and arrange it on a plate with sulfurised paper and put it in the oven at 180 °C for 4 to 5 minutes.
  • Roast the pine seeds
  • Season the salad with the Balsamic Dressing


  • Put the mix of fresh shoots or sprouts in the centre of the plate
  • Arrange the poultry meat around the salad
  • Add the parmesan biscuits