Cheese salad

Name: Cheese salad
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 250 g Cutting beans; 7-10 Tbsp Salt; 500 g Gruyère cheese; 2 Federation Radishes; 300 g cherry tomatoes; 1 Head Radicchio; 2 Pears; 7-10 Tbsp Lemon juice; 75 g Walnut halves; 2 Onions; 1 Egg Yolk; 6 TABLESPOONS Red wine vinegar; 3 TABLESPOONS Balsamic vinegar; 7-10 Tbsp Pepper; 3 TSP Dijon mustard; 8 TABLESPOONS Oil; 2 TABLESPOONS Port wine; 150 g Lamb's lettuce

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

250 g Cutting beans
7-10 Tbsp Salt
500 g Gruyère cheese
2 Federation Radishes
300 g cherry tomatoes
1 Head Radicchio
2 Pears
7-10 Tbsp Lemon juice
75 g Walnut halves
2 Onions
1 Egg Yolk
6 TABLESPOONS Red wine vinegar
3 TABLESPOONS Balsamic vinegar
7-10 Tbsp Pepper
3 TSP Dijon mustard
8 TABLESPOONS Oil
2 TABLESPOONS Port wine
150 g Lamb's lettuce

Directions

1
Clean, wash and cut the beans into fine pieces. Cook in boiling salted water for about 10 minutes, drain and drain. Cut cheese into sticks. Clean and wash radishes, cut into fine slices. Wash and halve tomatoes.
2
Cut radicchio into quarters, cut out the stalk. Cut lettuce into fine strips, wash and drain. Cut pears into slices, remove seeds, cut into pieces and sprinkle with lemon juice. Chop walnuts for the marinade. Peel and finely chop the onions. Beat the onions, egg yolks and vinegar. Season with salt, pepper and mustard. Add oil and port wine bit by bit. Fold in walnuts.
3
Beat the onions, egg yolks and vinegar. Season with salt, pepper and mustard. Add oil and port wine bit by bit. Fold in walnuts. Mix marinade with prepared salad ingredients. Sort lamb's lettuce, wash and carefully fold in