Saint-Marcellin with speck

• 1 red onion
• 4 thin slices of speck (Italian cured hind leg ham)
• 50 g

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.