Vegetable Salad with Alpine Cheese and Mustard Dressing

Ingredients

• 200 g Prinzessbohne
• Salz
• 100 g green peas
• 0.5 head Batavia lettuce
• 2 carrots
• 100 g alpine cheese
• 3 tomatoes
• 1 bundle garden herbs
• 1 onion
• 2 cloves garlic
• 3 tbsp white wine vinegar
• 1 tbsp Medium-hot mustard
• pepper (from the mill)
• 1 tbsp honey
• 5 tbsp sunflower oil
• thyme blossoms (for garnish)
• basil leaves (for garnish)

Instructions

1. 1.

   Clean, rinse the beans and cook in boiling salted water for about 8 minutes; add peas after 5 minutes. Drain everything, let it briefly drain, then immediately transfer to ice water.

2. 2.

   Wash the lettuce under cold running water, drain, shake dry, and tear into bite-sized pieces. Peel carrots, shave into ribbons, optionally halve the beans, and dice the cheese into small cubes. Mix all together.

3. 3.

   Wash tomatoes, remove stems, slice flesh into rounds.

4. 4.

   For the vinaigrette wash herbs, shake dry, chop finely. Peel onion and garlic, dice very finely. Whisk vinegar, mustard, salt, pepper with honey and sunflower oil. Stir in onion, garlic, and herbs; let sit a few minutes. Rewhisk before using.

5. 5.

   Combine salad with half the vinaigrette, plate on four bowls topped with tomato slices, drizzle remaining vinaigrette, garnish with thyme blossoms and basil leaves. Serve immediately.