for 6 person

Spaetzle dough

400 g	white flour
4	eggs
2 dl	sparkling mineral water
¾ dl	milk
a little	nutmeg

Cheese mixture

150 g	Gruyère, finely grated
150 g	Vacherin Fribourgeois, finely grated
50 g	red mould cheese (e.g. Romadur cream cheese, Limburger), finely grated

Caramelized onions

60 g	butter
3	onions, cut into thin slices

Salad

½ tbsp	mustard
½	shallot, finely chopped
1	garlic clove, finely chopped
4 tbsp	balsamic vinegar
4 tbsp	olive oil
	salt and pepper to taste
1	iceberg lettuce, in bite-sized pieces
100 g	leek, cut into thin rings
1 stick	celery, thinly sliced
1 bunch	radish, cut into wedges
20 g	cress
1 bunch	dill, torn into pieces
1 bunch	flat-leaf parsley, torn into pieces

How it's done

Spaetzle dough

Empty the flour into a bowl and create a well in the centre. Whisk together the eggs, water, milk and nutmeg, gradually pour into the hollow, stirring constantly, mix to create a viscous dough.

Cheese mixture

Mix the cheese in a bowl, set aside.

Cheese spaetzle

Preheat the oven to 80°C. In batches, press the dough through a spaetzle sieve into the simmering salted water. Cook the spaetzle until they float to the surface, remove with a slotted spoon, drain. Fill the prepared dish with alternate layers of spaetzle and cheese, keep warm.

Caramelized onions

Heat the butter in a frying pan. Add the onions, sweat over a medium heat for approx. 15 mins., stirring occasionally until the onions turn brown and caramelize.

Salad

Whisk the mustard, shallot, garlic, balsamic and oil in a large bowl, season. Add the lettuce, leek, celery, radish, cress and herbs, mix just before serving.

To serve

Plate up the cheese spaetzle with the caramelized onions, serve with the salad.

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