Salad of Baby Spinach with Caramelized Walnuts

Pick out the spinach and, provided that necessary, rinse it thoroughly a few times. Now dry it with the salad spinner. Defrost the raspberries. Rinse the frisée lettuce and keep the light green inside ready for decoration.

In a frying pan, melt the sugar with the wine and clear soup, stirring to caramelize the walnuts in it, then remove.

For the dressing, mash a few raspberries and mix with vinegar and oil. Season with salt, pepper and sugar.

On plates, arrange the spinach in the center and mix with the dressing. Decorate with frisée lettuce, shave the cheese on top and sprinkle the caramelized walnuts.

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