Meatloaf salad with mustard-chives vinaigrette

Name: Meatloaf salad with mustard-chives vinaigrette
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 TABLESPOONS Wine vinegar; 1 TABLESPOON coarse mustard; 1 TABLESPOON Mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Honey; 3 TABLESPOONS Rapeseed oil; 1 small bunch of chives; 2 discs (approx. 300 g) Meatloaf; 200 g Appenzeller cheese in slices; 1 small red, green and yellow peppers; 1 red onion

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 TABLESPOONS Wine vinegar
1 TABLESPOON coarse mustard
1 TABLESPOON Mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Honey
3 TABLESPOONS Rapeseed oil
1 small bunch of chives
2 discs (approx. 300 g) Meatloaf
200 g Appenzeller cheese in slices
1 small red, green and yellow peppers
1 red onion

Directions

1
Whisk vinegar, mustard, salt, pepper and honey. Add 2 tablespoons of oil drop by drop. Wash the chives, shake dry and cut into pieces. Heat 1 tablespoon of oil in a frying pan and fry the meat loaf for about 2 minutes on each side.
2
Cut the cheese into strips. Clean and wash the peppers. Peel onion. Cut paprika and onion into rings. Cut meatloaf into strips. Mix the salad ingredients with the vinaigrette. Let it stand for a while and season again with salt and pepper.
3
Arrange on plates. Pretzel pastry is delicious with it.