Cheese-grape salad

Name: Cheese-grape salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g green and blue grapes; 160 g Leerdamer light cheese (28% fat in dry matter); 1/2 315 ml-tin of mandarin oranges (weight 190 g); 1/2 Head endive salad; 2 TABLESPOONS White wine vinegar; 7-10 Tbsp Curry; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 1/2 bunch Chives; 8 round slices of pumpernickel

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g green and blue grapes
160 g Leerdamer light cheese (28% fat in dry matter)
1/2 315 ml-tin of mandarin oranges (weight 190 g)
1/2 Head endive salad
2 TABLESPOONS White wine vinegar
7-10 Tbsp Curry
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
1/2 bunch Chives
8 round slices of pumpernickel

Directions

1
Wash, halve and seed the grapes. Cut cheese into thin pieces. Drain the mandarins and collect the juice. Clean, wash and pluck the salad into pieces. Mix the grapes, cheese and tangerines.
2
Mix vinegar, 4 tablespoons tangerine juice, curry, salt and pepper. Whip the oil into the mixture. Pour vinaigrette over the grapes. Line a bowl with salad and arrange the grapes on top. Wash the chives, cut into fine rolls and sprinkle over the salad.
3
Add small pumpernickel discs.