Schwingerhörnli salad

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Ingredients

Ingredients for 4 Portions

300 g frozen or freshly shelled peas
salt
400 g Schwingerhörnli or other pasta
3 gherkins
3 tbs mayonnaise
3 tbs yoghurt
1 tbs mustard
3 tbs gherkin brine
salt, pepper
3 tbs sunflower seeds
2 red apples
250 g mild Emmentaler AOP
1 bunch chives
100 g Mostbröckli smoked meat (raw-meat sausage product made of beef)

Star of the dish
Emmentaler AOP Organic Mild/Classic

Preparation

Cook the peas in plenty of salted water. Remove the peas from the pan with a straining spoon, place in a sieve, and rinse in cold water. Cook the Hörnli pasta al dente in the same water, drain and rinse in cold water.

Mix the mayonnaise, yoghurt, mustard and gherkin brine into a sauce and season with salt and pepper. Dry-roast the sunflower seeds in a pan until light-brown. Quarter the apples, remove the core, and cut into pieces. Cut the Emmentaler AOP into thin pieces. Finely chop the chives. Tear the Mostbröckli into bite-sized chunks.

Mix all the ingredients with the sauce.

«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«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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