Summer salad with Appenzell cheese
Ingredients
for 4 person
| 350 g | pasta (e.g. penne) |
| salted water, boiling | |
| 1 dl | apple vinegar |
| 1 dl | rapeseed oil |
| 100 g | leaf spinach |
| 200 g | medium-aged Appenzeller, cut into cubes |
| 1 tbsp | butter |
| 1 | yellow and red peppers, cut into strips |
| 100 g | oyster mushrooms, torn into pieces |
| 1 ½ tsp | salt |
| a little | pepper |
| 1 tbsp | chives, finely chopped |
How it's done
Pasta
Cook the pasta in boiling salted water until just al dente, drain. Combine the vinegar and oil, add to the pasta. Stir in the spinach and cheese. Heat the butter, sauté the peppers and mushrooms for approx. 4 mins., season, add to the pasta, mix well. Sprinkle with chives.
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