Cheese salad with chestnuts and champignons

Cheese salad with chestnuts

A quick and easy autumn salad: chestnuts, bacon and champignons add even more flavor to the aromatic gruyère. try also this lentil cappuccino recipe too.

Ingredients

Main course For 4 people

1 onion

100 g of frozen chestnuts, to be defrosted before use

80 g of mushrooms

60 g of diced bacon

salt

pepper

1 bunch of chives

2 tablespoons of mustard

4 tablespoons of sunflower oil

2 tablespoons of herb vinegar

ca. 1 tablespoon of broth

800 g of gruyère surchoix

120 g of Tête de Moine rosettes

Freind's kitchen recipes, Celeriac puree with red cabbage.

How to proceed

Preparation: approx. 20 minutes

First cut the onion into quarters and then into strips. Coarsely chop the chestnuts. Depending on their size, cut the mushrooms into four or six pieces. Brown the bacon in a fat-free pan until crispy. Add the onion and chestnuts and continue to brown. Incorporate the mushrooms and fry briefly. Season with a little salt and plenty of pepper.

Finely chop the chives and mix with the mustard, oil and vinegar. Add the broth and emulsify, in order to obtain a thick sauce. Season with salt and pepper. Cut the gruyère into bite-sized pieces and mix them with the chestnuts and champignons sautéed and with the sauce. Arrange on plates and garnish with the Tête de Moine. You may be interested to read healthy yogurt cake recipe/ susumelle recipe.

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