Bread salad with Gruyère

Name: Bread salad with Gruyère
Prep time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 125 g bread; 1 tsp liquid honey; 1 organic lemons; 2 tbsp dried blackcurrants; 1 baby lettuce; 70 g fennel; 30 g walnut kernels; ½ bunch chervil; ½ tsp mustard; 50 g Fine Food Le Gruyère Vieux; 2 tbsp apple vinegar; 5 tbsp olive oil; ½ tsp salt; a little pepper

salad starter

Total: 25 min. | Active: 25 min.

vegetarian, gluten-free

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Ingredients

for 2 people

Dressing
½ tsp	mustard
2 tbsp	apple vinegar
1	organic lemon, use grated zest and 1 tbsp of juice
4 tbsp	olive oil
1 tsp	liquid honey
2 tbsp	dried blackcurrants
½ tsp	salt
a little	pepper

Bread
1 tbsp	olive oil
125 g	bread (e.g. ruchbrot)

Salad
1	baby lettuce, cut into strips approx. 1 cm wide
70 g	fennel, very thinly sliced
30 g	walnut kernels, roasted, chopped
½ bunch	chervil, finely chopped
50 g	Fine Food Le Gruyère Vieux, shaved into thin strips using a peeler

How it's done

Dressing

In a bowl, mix the mustard with all the other ingredients up to and including the blackcurrants, season.

Bread

Heat the oil in a frying pan. Add the bread, toast over a medium heat for approx. 5 mins. until crispy.

Salad

Add the lettuce to the dressing along with all the other ingredients up to and including the chervil, add half of the cheese along with the bread, mix, serve. Scatter the rest of the cheese on top.

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