Summer salad L'Etivaz PDO style

Peel the carrots, clean the white celery and radishes and slice finely. Cut the cherry tomatoes into quarters.

Prepare the vinaigrette. Mix the raspberry and balsamic vinegars with the shallots, walnuts, Worcester and mustard. Toss with the walnut oil and season with salt and pepper.

Prepare the salad leaves and mix with the slices, arrange on a plate, garnish with cherry tomatoes cut into quarters, a few pieces of rebibes and the slices of Armailli.

Dress with the vinaigrette, place a roll of rebibe in the middle and sprinkle with the sunflower seeds, lightly roasted in butter,

Decorate with whole petals and flowers,