600g watercress lettuce,
1 garlic clove,
4 slices of bread,
320g of Comté cheese,
grape seed oil (for the breadcrumb coating and frying).
Wash and dry thoroughly the watercress lettuce. Cut the Comté cheese into sticks. Beat the egg and add the tablespoon of grape seed oil.
Heat the oil. Dip sticks of Comté cheese into the egg and then into breadcrumbs. Then immerse into hot grape seed oil. Once the Comté has turned brown, strain on paper towels and keep warm. Toast the slices of bread. Season with pecan oil, balsamic vinegar, salt and pepper. Put the toasts lightly rubbed with garlic in a dish, decorate with some watercress, and the fried Comté cheese sticks.