Dandelion, Sorrel, Cheese and Crouton Salad

Ingredients

• 150 g sorrel
• 100 g dandelion
• 0.5 bunch chervil
• 200 g Emmental (2 thick slices)
• 4 slices white bread
• 2 tbsp butter
• 1 tsp sharp mustard
• Salt
• Pepper (freshly ground)
• 0.5 tsp Sugar
• 1 tbsp White Wine Vinegar
• 2 tbsp lemon juice
• 5 tbsp germination oil

Instructions

1. 1.

   Clean, wash, rinse and dry the sorrel and dandelion. Rinse the chervil, remove thick stems and tear leaves from stems as desired. Drain the white bread, cut into small cubes and fry in hot butter until crisp brown all around. Let drain on kitchen paper. Cut the cheese into small cubes.

2. 2.

   Whisk mustard with salt, pepper, sugar, vinegar and lemon juice for the vinaigrette; whisk in oil with a fork and taste. Mix salad leaves with cheese and chervil, arrange on plates, drizzle with vinaigrette and sprinkle with croutons before serving.