Green salad and crostini with cheese butter

Ingredients:

Crostini

• Half a baguette, cut into 1cm slices.
• 55 g butter, room temperature
• 1/3 tbsp. grated parmesan

Salad

• 3 tablespoons lemon juice
• 3 tbsp. l. olive oil
• 1 head Bibb lettuce, leaves plucked
• 1 medium fennel root, thinly sliced
• 1/3 cup basil leaves, chopped
• 1/3 cup mint leaves, chopped

Preparation:

1. Crostini: Position a rack in the lower third of the oven. Preheat the oven to 190°C.
2. Arrange the baguette slices in a single layer on a baking sheet. Bake for 10-12 minutes until golden brown. In a small bowl, mix the butter and cheese with a fork until smooth.
3. Salad: In a small bowl, combine lemon juice and olive oil. Season with salt and pepper to taste. Place lettuce leaves, fennel, basil, and mint in a salad bowl. Drizzle the dressing over the salad and toss well.
4. Innings: Spread toasted baguette slices with cheese butter and serve with salad.