Autumnal mushroom salad with cheese toast

Finely grate the Emmentaler AOP. Roughly chop the walnuts. Mix both together with the egg and cream. Season with paprika, some grated nutmeg, salt and pepper. Distribute equally on the bread slices.

Combine rapeseed oil, cider, Worcester sauce, salt and pepper to make a dressing. Quarter the pear, core and cut into slices. Cut the celery sticks including the green tops into slices and strips. Mix the pear slices and the celery with the salad dressing.

According to their size, either halve or quarter the mushrooms. Heat the olive oil, fry the mushrooms over a moderately high heat for a few minutes. Season with thyme, salt and pepper, add to the salad and mix everything well.

Brown the cheese toasts for about 3 minutes under a hot grill until golden brown. Serve immediately with the mushroom salad.