Green salad with blossoms, herbs, Emmentaler AOP and strawberries

  • 25 minutes
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  • gluten-free, 
  • lactose-free, 
  • vegetarian
Ingredients

Ingredients for 4 Portions

100 g mixed leaf lettuce
50 g rocket, mizuna or other bitter salad
1 handful edible blossoms, e.g. nasturtium, borage, calendula etc.
1 handful mixed herbs, e.g. parsley, dill, lemon balm
100 g Emmentaler AOP (surchoix)
250 g strawberries
Vinaigrette:
1 shallot (finely chopped)
1 tbsp. wholegrain mustard
2–3 tbsp. liquid honey
100 ml white wine vinegar
100 ml olive oil
Salt and pepper

Star of the dish
Emmentaler AOP Organic Réserve/Surchoix
Preparation

Wash the salads well and shake dry. Mix in the blossoms and herbs just before serving. Shave the Emmentaler AOP and slice the strawberries.

For the vinaigrette, stir the shallot, mustard, honey, vinegar and oil together, and season with salt and pepper. Add the salad, toss the Emmentaler AOP and strawberries on top and serve immediately.

«Enjoy your meal»
Monika_Boesch
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH

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