Tepid cheese salad
Recipe with herb cheese Ruscello
Preparation time: 20 minutes
Lunch course for 2 persons
50 gr. lamb’s lettuce
½ bunch of radis
100 gr. herb cheese Ruscello
250 gr. cave champignons
1 clove of garlic
2 tablespoons olive oil
4 tablespoons mustard honeydressing
½ small box (garden) dress
Wash (up) the lamb’s lettuce and let it drain.
Wash (up) and cut the radis in slices.
Crumble the cheese.
Clean the champignons and cut them into 4 parts.
Peel and split up the garlic and the shallot.
Heat the olive oil in a frying pan and fry the shallot.
Add the champignons and the garlic and fry them approx. 3 minutes.
Season with salt and pepper
Divide the lamb’s lettuce and the radis over 2 plates and pour out the dressing.
Add the cheese to the champignons and let them melt slighty.
Divide the warm champignon mixture over the salads.
Snip off the (garden) cress and garnish the salad with it.
Serving tips: Delicious with dark brown bread.