for 4 people

Spaetzle

1 tbsp	rapeseed oil for frying
500 g	spätzle egg noodles

Vinaigrette

1 tsp	mild mustard
4 tbsp	white wine vinegar
3 tbsp	rapeseed oil
1 tbsp	water
1 bunch	chives
½ tsp	salt
a little	pepper

Salad

200 g	fennel, halved lengthwise, cut into slices approx. 2 mm thick
250 g	cherry tomatoes, cut in half
50 g	baby spinach
90 g	Bündnerfleisch (Graubünden air-dried meat) in slices, cut into strips
1	shallot, cut into thin rings

How it's done

Spaetzle

Heat the oil in a non-stick frying pan. Add the spaetzle, reduce the heat, fry for approx. 8 mins. until golden brown. Allow the spaetzle to cool slightly.

Vinaigrette

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

Salad

Add the fennel and all remaining ingredients to the spaetzle, add to the vinaigrette, mix.

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