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🍽️ Endive salad with Emmental cheese

474 kcal · 30 min · 4 servings

Ingredients

• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 2 tsp Dijon mustard
• salt
• pepper
• 1 tbsp rapeseed oil
• 4 cornichons (jar)
• 0.5 bunch chives
• 175 g Emmental (30% fat in dry matter)
• 1 green apple
• 1 bunch radishes
• 30 g walnut kernels
• 150 g corn salad
• 1 red onion

Instructions

1. 1. Mix vinegar, honey, and mustard in a bowl until smooth.
2. 2. Season the dressing mixture with salt and pepper to taste.
3. 3. Add the oil slowly to the dressing and stir well.
4. 4. Cut the cornichons into small cubes.
5. 5. Wash the chives and shake them dry.
6. 6. Cut the chives into fine rings.
7. 7. Stir the cornichon cubes and chive rings into the dressing.
8. 8. Cut the Emmental cheese into fine strips.
9. 9. Peel the apple.
10. 10. Slice the apple into very thin slices.
11. 11. Clean the radishes and wash them.
12. 12. Halve the radishes.
13. 13. Slice the radish halves into thin slices.
14. 14. Mix the sliced radishes, apple, and cheese with half of the dressing.
15. 15. Roast the walnuts in a pan without additional fat.
16. 16. Place the roasted walnuts on a plate to cool down.
17. 17. Chop the walnuts coarsely once they have cooled slightly.
18. 18. Clean the endive salad and keep the stem bases together so the leaves do not fall apart.
19. 19. Wash the endive salad thoroughly several times.
20. 20. Spin the endive salad dry well.
21. 21. Peel the onion.
22. 22. Slice the onion into very fine strips.
23. 23. Place the endive salad on a plate.
24. 24. Distribute the onion strips over the endive salad.
25. 25. Drizzle the salad with the remaining dressing.
26. 26. Distribute the dressing-mixed cheese and fruit ingredients over the salad.
27. 27. Sprinkle the finished salad with the chopped walnuts.
28. 28. Serve the salad.

Nutrition per serving

• kcal: 474
• Protein: 29 g · Fett/Fat: 29 g · Carbs: 21 g