This autumn cheese salad is quick and easy to make. Chestnuts, bacon and mushrooms give the spicy Gruyère an additional twist.
ingredients Cheese salad with chestnuts and mushrooms
For 2 Person
- 50g frozen chestnuts, thawed before use
- 40g Mushrooms
- 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 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 mushrooms sauté briefly. Season with a little salt and plenty of pepper.
Finely chop the chives and mix with the 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.