 Thawing: Walnut St. Jacques Marinade: 2 hours Preparation: 10 minutes No Bake 400 g nuts St-Jacques Canada 200 g julienned vegetables Bio 100 g of tomato confit, 50 g of diced onions, 1 tsp. tablespoon dill, 1 fresh mint, 4 tbsp. tablespoons olive oil. 2 limes, salt Guerande Five Pepper. Thaw nuts Saint-Jacques in a mixture of water and milk. Cut the Saint-Jacques in 4 slices. In a bowl, mix 2 lime juice with a little grated rind and their olive oil. Add the Saint-Jacques, dill, fresh mint, diced onions, salt and a little Guérande five peppers. Marinate in refrigerator 2 hours. Toss with julienne vegetables and organic tomatoes confit intersected in three. Serve with a salad of mixed greens |