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You will need

For 12 - 14 pieces

100 g Farmhouse Emmental, grated e.g.
1 (200g) bag mixed salad leaves
2 ripe mango, stoned and sliced
1 ed onion, sliced
75 g prosciutto ham, torn into pieces
30 ml vinaigrette dressing

Mango and Prosciutto Salad Emmental Crisps

from Ireland

Method:

Preheat the oven to 180°C/Fan 160c/Gas Mark 6.

For the cheese crisps: line a baking sheet with baking parchment then sprinkle the finely grated Emmental into 12-14 small heaps, leaving space between each. Bake for 6-8 mins. The cheese will melt and spread to form lacy crisps, leave to cool.

Lightly toss the cheese crisps, salad leaves, sliced mangos, onion and ham together with the dressing. Serve immediately.