Field Salad with Walnuts

Ingredients

• 400 g hard-boiling potatoes
• 1 onion
• 150 ml vegetable broth (instant)
• Salt
• black pepper (freshly ground)
• 200 g field salad
• 200 g sheep cheese (9% fat absolute)
• 80 g walnut kernels
• 6 tbsp white wine vinegar
• 4 tbsp walnut oil (40 ml each)
• a pinch of cane sugar

Instructions

1. 1.

   Wash, peel and cook potatoes in a covered pot with salted water for 25–30 minutes.

2. 2.

   Peel and finely dice the onion. Bring vegetable broth to a boil in a small saucepan, add the onion and simmer for 3 minutes.

3. 3.

   Slice the cooked potatoes into thick rounds and pour the hot onion broth over them; season with salt and pepper. Clean, rinse, dry and spin the field salad. Crumble the sheep cheese and roughly chop the walnuts.

4. 4.

   Whisk together vinegar, oil, salt, pepper and cane sugar to make a dressing. Toss all ingredients in a bowl and drizzle with the dressing just before serving. Arrange the field salad with walnuts decoratively on plates.