Cheese cocktail with fine mustard cream

Name: Cheese cocktail with fine mustard cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 can(s) (314 ml) Mandarin oranges; 1-2 TABLESPOONS coarse-grained mustard; 2 tablespoons (20 g each) Whole milk yoghurt; 2 tablespoons (20 g each) Salad cream (16 % fat); 7-10 Tbsp Salt; 60 g Walnut kernels; 200 g Comté cheese; 1 Roman salad heart; 1/2 bunch Chives

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 can(s) (314 ml) Mandarin oranges
1-2 TABLESPOONS coarse-grained mustard
2 tablespoons (20 g each) Whole milk yoghurt
2 tablespoons (20 g each) Salad cream (16 % fat)
7-10 Tbsp Salt
60 g Walnut kernels
200 g Comté cheese
1 Roman salad heart
1/2 bunch Chives

Directions

1
Drain mandarin oranges on a sieve. Collect the juice. Mix mustard, yoghurt and mayonnaise. Season to taste with 2 tablespoons of fruit juice. Season with salt. Coarsely chop the walnuts, except for some for garnishing, and fold them into the mustard cream.
2
Cut the cheese into fine sticks. Carefully fold cheese and mandarin oranges into the mustard cream. Clean the salad, wash and pat dry. Cut lettuce into narrow strips, except for a few leaves. Wash chives, dab dry and cut into small rolls.
3
Fold the salad into the mustard cream shortly before serving. Garnish the cheese cocktail with salad leaves and walnut halves and sprinkle with chive rolls.