Spring salad with Emmentaler

Make a dressing with the vinegar, oil, mustard, salt and pepper. Cut the shallots into strips. If necessary remove the strings from the sugar peas and cut in half across the centre.

Cut the bacon in wide strips. Fry in a pan until crispy, remove from the pan. Stir-fry the shallots and sugar peas in the bacon fat. Pour on the stock and cook for a couple of minutes until the sugar peas are still crunchy. Mix the sugar peas, shallots and a little liquid with the dressing, leave to cool for a short time.

Cut the Emmentaler AOP into small 1 cm sized cubes. Add cheese, spinach and bacon to the dressing and mix well.