4 servings

• 100 g dandelion leaves
  
• 300 g mild Emmentaler AOC cut into small slices
  
• 2 sweet peppers 1 red and 1 yellow, pited, cut into small cubes
  
• 150 g boiling meat cut into fine slices
  
dressing

• 3 tablespoons red wine vinegar
  
• salt, pepper
  
• 1/2 teaspoon mustard
  
• worcestershire sauce
  
• 1 shallot or onion, cut into strips
  
• 3 leaves ramson chopped
  
• 6 tablespoons sunflower oil
  

• Wash dandelion leaves well and arrange on 4 plates.
• Mix Emmentaler AOC, sweet peppers and boiling meat carefully and put on dandelion leaves.
• Whisk all ingredients for the dressing and drizzle over salad.