Grapefruit and Soft Cheese Salad

Ingredients

• 2 romaine lettuce heads (about 350 g)
• 80 g mushrooms
• 150 g Brie (with green peppercorns)
• 2 pink grapefruits
• 1 tsp sharp mustard
• 1 tbsp honey
• 4 tbsp olive oil
• 1 tbsp freshly chopped parsley
• Salt
• 1 tbsp pickled green peppercorns
• parsley for garnish

Instructions

1. 1.

   Wash, trim, and drain the salad; tear into bite‑size pieces. Clean the mushrooms and slice thinly. Slice the cheese as well. Thoroughly peel the grapefruits, cut out the segments, and catch the juice. Squeeze the remaining flesh to collect more juice. Mix the juice with mustard, honey, oil, and parsley; season with salt.

2. 2.

   Distribute romaine, Brie, mushrooms, and grapefruit segments over bowls; drizzle some dressing on top. Serve with the rest of the dressing on the side, garnished with green peppercorns and parsley.