Field Salad with Mandarins and Cheese

Ingredients

• 4 EL Olive oil
• 2 EL white wine vinegar
• 1 EL orange marmalade
• Salt
• Pepper (freshly ground)
• 250 g field salad
• 1 can mandarins (ca. 314 ml)
• 150 g fresh mushrooms
• 150 g peeled almond sticks
• 250 g Tête de Moine

Instructions

1. 1.

   Whisk the oil with the vinegar and orange marmalade, season with salt and pepper. Rinse, wash, dry, and spin the salad. Drain the mandarins through a sieve. Clean the mushrooms and slice thinly.

2. 2.

   Toast the almond sticks in a dry pan until golden yellow, remove and set aside. Arrange the salad with mandarins and mushrooms on plates, drizzle with vinaigrette, sprinkle with toasted almonds, and top with crumbled cheese pieces.