Autumnal salad

Janie Gentry
very easy
4 5
60 mins
60 mins


Servings: 4
  • 2 small apples, e.g. Elstar (approx. 300 g)
  • 2-3 TABLESPOONS Lemon juice
  • 50 ml white port
  • 20 g Sugar
  • 5 g Butter
  • 15 g Pumpkin seeds
  • 1 Garlic clove
  • 100 g Fresh goat cheese
  • 4 diagonally cut baguette slices (80-100 g)
  • 100 g Oak leaf salad
  • 100 g Frisée salad
  • 1 small radicchio salad (150-200 g)
  • 7-10 Tbsp a good 1/2 bunch of chives
  • 1 Organic Lime
  • 1 package (250 g) QimiQ Classic, for cooking, baking and refining 15 % fat (alternatively 200 g cream yoghurt and 4-5 tbsp milk)
  • 1 TABLESPOON Cider vinegar
  • 3 TABLESPOONS Syrup, orange-tangerine
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 8 (approx. 300 g) small porcini mushrooms
  • 2 Eggs (size M)
  • 50 g Flour
  • 75 g Breadcrumbs
  • 1 l oil for frying


  1. 1

    Wash apples, quarter them, remove seeds and cut them into fine slices. Mix apples with lemon juice. Heat port wine, sugar and butter in a saucepan, cover the apple slices and steam them for 3-4 minutes.

  2. 2

    Coarsely chop the pumpkin seeds. Peel garlic and chop finely. Mix cream cheese, pumpkin seeds and garlic. Cut baguette slices lengthwise in half and spread with the cream cheese.

  3. 3

    Clean and wash the salad, drain well and cut or pluck into bite-sized pieces. Wash chives, shake dry and chop finely. Wash lime thoroughly, dab dry and finely grate half of the peel.

  4. 4

    Squeeze the lime. Whisk QimiQ smooth Blend together the vinegar, syrup, 2 tbsp lime juice and zest Add the chives, except for a little bit for sprinkling, and season to taste with salt and pepper

  5. 5

    Clean the mushrooms, wash briefly and dab dry. Whisk eggs in a deep plate with some salt and pepper. Put flour and breadcrumbs in deep plates as well. Heat the oil in a tall, narrow pot.

  6. 6

    Turn whole mushrooms first in flour, then in egg and finally in breadcrumbs. Bake in hot oil in portions until golden brown (about 3 minutes). Roast the baguette strips under the preheated grill for approx. 3 minutes.

  7. 7

    Arrange steamed apples and leaf salads on 4 plates. Place warm porcini mushrooms on top and spread salad dressing over them. Sprinkle with remaining chives. Serve with baguette strips.

Nutrition Facts

550 kcal
43 g
31 g
18 g