By Stéphane Reynaud
1 chopping board
1 frying pan
Peel and finely chop the red onion.
Cut the speck into matchsticks.
Sauté the speck and onion in a frying pan for 5 minutes.
Stir in the peanuts.
Serve with the Saint-Marcellin cheeses.
© 2017 All rights reserved. Published by Murdoch Books.