Cheese medallions with a salad of spring vegetables

Peel the carrots and kohlrabi. Cut the carrots into 5 mm thick slices and the Kohlrabi into 5 mm thin sticks. Cut the mangetout in half diagonally. Steam the vegetables al dente for 5-7 minutes.

Use the vinegar, oil, salt and pepper to make a dressing. Mix the vegetables with the dressing. Before serving, chop the chives and add.

Mix the flour and baking powder in a dish. Finely grate the Emmentaler AOP. Whisk the eggs. Add the cheese and eggs to the flour, season with salt and pepper, and mix properly. Heat some butter in a non-stick frying pan. Add 1 tbs of batter per medallion and fry golden-yellow on a medium heat for approx. 2 minutes on each side. Keep the cooked medallions warm until they have all been fried.

Dress the salad with the cheese medallions.