Vintner salad

Name: Vintner salad
Cook time: 30 min
Total time: 30 min
Yield: 5
Ingredients: 400 g Pork sausage; 250 g Pfälzer rind stomach in thin slices; 250 g Gouda cheese; 200 g Onions; 5 TABLESPOONS White wine vinegar; 1 TEASPOON medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Sugar; 6 TABLESPOONS Oil; 200 g Lamb's lettuce; 1 collar Chives

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 5

400 g Pork sausage
250 g Pfälzer rind stomach in thin slices
250 g Gouda cheese
200 g Onions
5 TABLESPOONS White wine vinegar
1 TEASPOON medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Sugar
6 TABLESPOONS Oil
200 g Lamb's lettuce
1 collar Chives

Directions

1
Remove the skin from the sausage. Cut sausage into strips. Tear the rind stomach into large pieces. Cut cheese first into slices, then into sticks. Peel onions and cut or slice into thin rings. For the vinaigrette whisk vinegar, mustard, salt, pepper and sugar. Stir in oil in a thin stream.
2
Mix sausage and onions with the vinaigrette. Leave to stand for one hour. Wash, clean and drain the salad. Wash chives, dab dry and cut into fine rolls. Mix in the salad and chives, season to taste again. Tastes good with farmhouse bread