Fried liver cheese salad with honey-mustard vinaigrette

Name: Fried liver cheese salad with honey-mustard vinaigrette
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 TABLESPOONS Oil; 2-3 discs Leberkäse or meat loaf (approx. 150 g each); 4 TABLESPOONS White wine vinegar; 2 TABLESPOONS coarse mustard; 7-10 Tbsp salt and pepper; 1 TABLESPOON liquid honey; 200 g Mountain cheese (piece); 3 Peppers (e.g. green, yellow and red); 2 red onions; 1 collar Chives

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

3 TABLESPOONS Oil
2-3 discs Leberkäse or meat loaf (approx. 150 g each)
4 TABLESPOONS White wine vinegar
2 TABLESPOONS coarse mustard
7-10 Tbsp salt and pepper
1 TABLESPOON liquid honey
200 g Mountain cheese (piece)
3 Peppers (e.g. green, yellow and red)
2 red onions
1 collar Chives

Directions

1
Heat 1 tablespoon of oil in a frying pan. Fry the Leberkäse for about 2 minutes on each side. Take out and drain on kitchen paper.
2
For the vinaigrette, mix vinegar, mustard, salt, pepper and honey. Fold in 2 tablespoons of oil until creamy.
3
Halve Leberkäse, then cut crosswise into strips. Cut mountain cheese first into slices, then into strips. Clean and wash the bell peppers and cut them into long, thin strips. Peel onions and cut into rings.
4
Wash the chives, dab dry and cut into small rolls. Mix all salad ingredients with the vinaigrette. Leave to infuse for approx. 30 minutes.
5
Season the salad again with salt and pepper. Lye pastry tastes good with it.