Sour onions with raisins, pine nuts and Raclette cream.
- 200g Raclette
- 250g raw spring onions
- 50g raisins
- 40g pine nuts
- 100g milk
- 40g butter
- Salt and pepper to taste
- 20ml apple vinegar
- Wild garlic to taste
- Raisins: soak in warm water for 30 minutes.
- Pine nuts: toast in non-stick frying pan, then set aside.
- Spring onions: melt the butter in a pan, add the raw spring onions and cook over a medium low heat until light brown. Add raisins and vinegar. Simmer, season with salt and pepper and finally add the pine nuts.
- Raclette cream: cut the cheese into small pieces, melt in a bain-marie with the milk. Use an immersion blender to obtain a cream.
Place the sour spring onions in the middle of a flat plate and pour over the Raclette cream; finish with dried wild garlic.