Autumn salad with Emmentaler, grapes and walnuts
Ingredients
| 250 g | small blue grapes |
|---|---|
| 150 g | celery stalk |
| 1 | cucumber (small) |
| 150 g | WOERLE Emmental made from hay milk |
| 50 g | walnut kernels |
| 0,5 | lemon, juice |
| 1 EL | crème fraîche |
| 4 EL | cider vinegar |
| 3 EL | olive oil |
| 1 pinch | Sugar |
| 1 pinch | Salt |
Preparation
Step 1:
1. Wash the grapes, remove the stems and set aside.
2. Wash the celery, remove the woody parts and thinly slice the stalks.
3. Wash the cucumber, peel, cut in half, remove the seeds with a teaspoon and then dice.
Step 2:
4. Dice the Emmental as well.
Step 3:
5. For the dressing, whisk together the lemon juice, crème fraîche, vinegar, olive oil, sugar and salt.
6. Mix together the grapes, celery, cucumber, cheese and walnuts and marinate with the dressing. Leave a little and serve.
