Salad with nut vinaigrette and Lagreiner cheese

Name: Salad with nut vinaigrette and Lagreiner cheese
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 50 g Hazelnut kernels; 7-10 Tbsp a few stalks of chives; 4 TABLESPOONS Cider vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Honey; 4 TABLESPOONS Hazelnut oil; 2 Shallots; 300 g Lettuce (e.g. rocket, pickled salad and Lollo Rosso); 1 collar Radishes; 100 g Lagrein cheese

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

50 g Hazelnut kernels
7-10 Tbsp a few stalks of chives
4 TABLESPOONS Cider vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Honey
4 TABLESPOONS Hazelnut oil
2 Shallots
300 g Lettuce (e.g. rocket, pickled salad and Lollo Rosso)
1 collar Radishes
100 g Lagrein cheese

Directions

1
Chop the hazelnuts and roast them in a pan without fat for about 2 minutes, remove them. Wash the chives, shake dry and cut into small rolls. For the vinaigrette, whisk vinegar, salt, pepper and honey. Add oil drop by drop. Peel the shallots and cut into fine cubes. Stir the nuts, chives and shallots into the vinaigrette.
2
Clean and wash the salad, shake dry and pluck into bite-sized pieces. Clean, wash and slice the radishes. Arrange salad on plates and drizzle with vinaigrette. Slice the cheese into fine shavings and spread on the prepared salads. Schüttelbrot tastes good with this