Autumnal salad

Name: Autumnal salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 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

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

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

Directions

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
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
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
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
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
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
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.