Cone preparation :
-Cut your bricks into quarters and trim the rounded edges to form triangles.
-Brush with grapeseed oil or olive oil.
Roll into a cone shape using either cone-shaped molds, homemade aluminum molds or no molds at all – there are techniques available on the net.
-Place in the oven for a few minutes at 180 until the cones are golden brown.
-Make a reservation.

Onion confit:
-Finely chop an onion and sauté in 1 tbsp grapeseed or olive oil until translucent.
-Add 1 teaspoon sugar, then 1 teaspoon sherry vinegar.
-Cook for 15 min, adding a little water if necessary.

-Prepare your vinaigrette by mixing the ingredients.
-Grate the vegetables and add the lamb’s lettuce.
-Add vinaigrette to taste and toss.

Composition:
Arrange the onion confit and salad in small bowls and garnish your cones at aperitif time!
Be careful not to garnish beforehand, otherwise the bricks tend to soften!
You can also add hummus or other spreads such as seaweed tartar, or cheese!
The choice is yours!