Kakisalat with Bündner meat & nuts

Name: Kakisalat with Bündner meat & nuts
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 100 g Baby salad mix; 75 g salted macadamia nuts; 3 TABLESPOONS Maple syrup; 2 (approx. 450 g) Kakis; 100 g Mountain cheese (piece); 4 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Oil; 100 g Bündner meat in thin slices

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

100 g Baby salad mix
75 g salted macadamia nuts
3 TABLESPOONS Maple syrup
2 (approx. 450 g) Kakis
100 g Mountain cheese (piece)
4 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Oil
100 g Bündner meat in thin slices

Directions

1
Select the salad, wash and drain well. Coarsely chop the nuts. Roast in a small pan without fat while turning. Add 1 tbsp. maple syrup, toss briefly and remove from heat. Let cool off.
2
Peel the kakis if necessary (but the skin can be eaten with them - then wash them!), halve them and cut them into thin slices. Grate cheese finely.
3
For the dressing, mix vinegar with 2 tablespoons maple syrup, salt and pepper. Fold in the oil. Mix salad with kaki and Bündner meat. Drizzle with the dressing. Serve sprinkled with nuts and cheese.