This autumn cheese salad is quick and easy to make. Chestnuts, bacon and mushrooms give the spicy Gruyère an additional twist.
Cheese salad with chestnuts and mushrooms
50g frozen chestnuts, thawed before use
30g Bacon cubes
½ fret chives
1 tbsp mustard
2 tbsp Sunflower oil
1 tbsp Herb vinegar
about ½ tbsp bouillon
400g Gruyère surchoix
60g Tete de Moine rosettes
- Quarter the onion and cut it into strips. Roughly chop the chestnuts. Quarter or sixth the mushrooms depending on the size. Fry the bacon in a pan until crispy. Add the onion and chestnuts and fry. Mix in the mushroom sautés briefly. Season with a little salt and plenty of pepper.
- Finely chop the chives and mix them with mustard, oil, and vinegar. Mix with the bouillon to a thick salad sauce. Season to taste with salt and pepper. Cut the Gruyère cheese into bite-sized cubes. Mix with the lukewarm chestnut and mushroom mixture and the salad sauce. Serve with Tête de Moine.