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
Servings
2
servingsIngredients
½ onion
50g frozen chestnuts, thawed before use
40g Mushrooms
30g Bacon cubes
pepper
Salt
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
Directions
- 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.
