for 4 person

Dressing

2 tbsp	rapeseed oil
1	shallot, finely chopped
1	garlic clove, finely chopped
¾ dl	light beer
1 tbsp	mild mustard
2 tbsp	white balsamic vinegar

Salad

½ tbsp	rapeseed oil for frying
2	cervelat sausages, cut into approx. 1 cm slices
6	sausages (e.g. Merguez sausages, halved
6	chipolatas
200 g	Appenzeller cheese, cut into approx. 1.5 cm cubes
100 g	gherkins, cut into cubes
1 bunch	parsley, finely chopped

How it's done

Dressing

Heat the oil in a pan. Add the shallot and garlic, sauté for approx. 2 mins. Pour in the beer, simmer for approx. 2 mins. Remove the pan from the heat, add the mustard and balsamic, mix well.

Salad

Heat the oil in a non-stick frying pan. Fry the sausages for approx. 5 mins. on each side. Remove, add to the dressing, mix. Add the tomatoes and all the remaining ingredients, mix.

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