3 tbsp red wine vinegar
4 tbsp rapeseed oil
1 tbsp coarse mustard
200 g fresh or frozen sugar snap peas
100 g streaky bacon
1 dl vegetable stock
150 g Emmentaler AOP
100 g babyleaf spinach
Make a dressing with the vinegar, oil, mustard, salt and pepper. Cut the shallots into strips. If necessary remove the strings from the sugar peas and cut in half across the centre.
Cut the bacon in wide strips. Fry in a pan until crispy, remove from the pan. Stir-fry the shallots and sugar peas in the bacon fat. Pour on the stock and cook for a couple of minutes until the sugar peas are still crunchy. Mix the sugar peas, shallots and a little liquid with the dressing, leave to cool for a short time.
Cut the Emmentaler AOP into small 1 cm sized cubes. Add cheese, spinach and bacon to the dressing and mix well.