Emmentaler nut salad

15 minutes

simple

Ingredients

Ingredients for 4 servings

100 g mixed nuts, e.g. almonds, cashew nuts, walnuts
½ tbsp oil
Chili powder
Salt
250 g Emmentaler AOP
1 bunch radishes
50 g dried apricots
6 tbsp white aceto balsamico
6 tbsp rapeseed oil
1 garlic clove, crushed
1 tsp mustard
Pepper
100 g lamb’s lettuce

Star of the dish

Emmentaler AOP Mild/Classic

Preparation

Toast the nuts in hot oil until light brown. Remove from the pan and season with chili powder and salt.

Cut the Emmentaler in bite-sized pieces. Quarter the radishes. Cut the apricots into pieces.

Mix together the aceto balsamico, oil, garlic, mustard, salt and pepper. Mix the cheese, radishes and apricots with the dressing. Gently combine with the lamb’s lettuce salad and scatter nuts over the top.

«Enjoy your meal»

«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»

Monika Bösch, Cheese Sommelière, GenussImpuls GmbH

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Main course

Emmentaler nut salad

Ingredients for 4 servings

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