Cheesecake with lamb’s lettuce and orange salad

Finely chop the parsley. Beat the eggs until foamy. Mix the rapeseed oil, milk, ham, Emmentaler AOP and parsley into the eggs. Season with mustard, salt, pepper and nutmeg.

Sieve the flour and baking powder into the mixture and mix together to form a firm dough. Pour the dough into a long cake tin (about 26 cm) lined with greaseproof paper. Bake in the bottom third of a hot oven at 200 degrees for about 45 minutes.

For the salad dressing, combine vinegar, oil, salt and pepper. Peel the oranges, cut into pieces and add to the dressing. Add the lamb’s lettuce and mix everything together. Cut the just cooled cheesecake into slices and serve with the salad.

Tip: cut the cheesecake into small cubes and serve with an aperitif.