Serves 4 persons:

1 frisée salad
1 iceberg lettuce
4 spring onions
1 tomato
1 avocado
0.3 l groundnut oil
For the marinade:
3 tbsp balsamic vinegar
3 tbsp apple juice
3 tbsp olive oil


Method:
Pluck lettuce, wash and drain well. Put four beautiful pieces of lettuce aside for garnish. Cut the remaining lettuce into strips. Remove the dark ends of the onions, clean, wash and cut into thin slices.
Chop tomatoes into quarters, remove pips and cut into
1/2 inch wide pieces. Peel avocado, use a knife to cut through to the core then cut a halfway line right around the fruit. Twist halves against each other and lift to separate from core.
Cut avocado flesh in 1 cm cubes and sprinkle with lemon juice. Prepare noodle dough on floured work surface, then roll as thin as possible and cut into narrow strips. Heat groundnut oil, place noodles in pan and fry until golden brown.
Scoop out the noodles with a slotted spoon and leave to drain on a kitchen towel.
For the marinade, mix vinegar, apple juice and oil well, then season with salt and pepper. Mix lettuce with half the marinade. Then gently mix the vegetables and noodles separately with the remaining half of the marinade. Placed the marinated lettuce on plates, then place the reserve lettuce, previously set aside, on plates and pour noodle salad on top.  Finally garnish with garden cress.