Tilsiter cheese on purslane and salsify salad with a honey vinaigrette

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Meatless

Ingredients

serves 4

200 g of cream Tilsiter

vinaigrette:

1 tbs of sugar
1 small, chopped onion
100 mL of cream
2 tsp of lemon juice
2 tbs of pine tree honey
salt and pepper

500 g of salsify
white wine vinegar

50 g of purslane, prepared and washed

Recipe source

These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:

www.swissmilk.ch/rezepte

Preparation

1 Caramelize the sugar in a pan for the vinaigrette. Add the onion, deglaze with the cream and cook for a few minutes. Then puree finely in the mixer. Season with lemon juice, honey, salt and pepper.
2 Peel the salsify and immediately put into a vinegar and water mix. Cut into pieces and steam until soft. Immediately marinate in some of the vinaigrette.
3 Cut thin slivers off the Tilsiter with a planing knife or peeler and shape them into flowers.
4 Serve the salsify with the purslane on plates. Lay the Tilsiter flowers on top and dribble on the remaining vinaigrette.