INGREDIENTS
1
Celery, rib
1/2 cup
Cranberries, dried
1/2 cup
Dried apricots
1
Endive, large
1
Lime, juice of
1/4 cup
Mint, fresh
1/2 cup
Parsley, fresh
1/2 cup
Prunes, dried
1 1/2 cups
Buckwheat groats
1/2 tsp
Black pepper
1 1/4 tsp
Salt
1
Vanilla pod
1 tbsp
Olive oil
2 tbsp
White wine vinegar
1/2 cup
Hazelnuts
75 g
Unripened goat cheese
3 cups
Water
½ chayotte, finely diced