Field salad with mushrooms and gorgonzola (diet)

Name: Field salad with mushrooms and gorgonzola (diet)
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 50 g Lamb's lettuce; 4 (approx. 20 g) very thin slices of wholemeal baguette; 1/4 (50 g) Apples; 35 g blue cheese (25% fat; e.g. Bavaria Blue); 3 (approx. 30 g) Mushrooms; 1 Shallot; 4 Chive straws; 2 TABLESPOONS Oil; 2 TABLESPOONS Cider vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 1

50 g Lamb's lettuce
4 (approx. 20 g) very thin slices of wholemeal baguette
1/4 (50 g) Apples
35 g blue cheese (25% fat; e.g. Bavaria Blue)
3 (approx. 30 g) Mushrooms
1 Shallot
4 Chive straws
2 TABLESPOONS Oil
2 TABLESPOONS Cider vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Clean lamb's lettuce, wash very thoroughly and drain. Cut bread into very thin slices and roast lightly in a toaster. Core the apple and cut into thin slices. Cut cheese into thin slices.
2
Clean, wash and slice the mushrooms. Peel the shallot and cut into thin rings. Wash the chives and cut into thin rolls. Whip oil under the vinegar and season with salt, pepper and a little sugar.
3
Add the chives to the vinaigrette. Mix salad, apple and cheese slices, shallots and mushroom slices and sprinkle with the vinaigrette.