Fried meatloaf salad with honey-mustard vinaigrette

Name: Fried meatloaf salad with honey-mustard vinaigrette
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 TABLESPOONS Oil; 2-3 disc/s Liver or meat loaf (approx. 150 g each); 4 TABLESPOONS White wine vinegar; 2 TABLESPOONS coarse mustard; 1 TABLESPOON liquid honey; 7-10 Tbsp salt, pepper; 1 collar Chives; 3 Peppers (e.g. green, yellow and red); 2 red onions; 200 g Mountain cheese (piece)

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

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

Directions

1
Heat 1 tablespoon of oil in a frying pan and fry the meatloaf for about 2 minutes on each side. Drain on kitchen paper.
2
Mix vinegar, mustard, honey, salt and pepper. Stir in 2 tablespoons of oil.
3
Wash the chives, shake dry and cut into long rolls. Clean and wash the peppers. Peel onion. Cut both into rings. Cut cheese and meat loaf into strips. Mix everything with the vinaigrette. Season to taste with salt and pepper. Lye pastry goes well with it.