Cheese Flowers in Salad Bed with Leek Garnish

Wash leek well and cut diagonally into wheels. Put them into a steamer basket or sieve. Pour some water into a frying pan and bring to the boil. Place the steamer basket in the pan or hang the sieve over the pan. Cover and steam for ten minutes until tender. Then scoop a little hot water from the frying pan and stir through with the soup, set aside. Cool the leek.

For the salad dressing, whisk together mustard, vinegar and oil until creamy. Chop shallot, egg and parsley and add. Season to taste with Worcester sauce, salt and freshly ground pepper.

Cut Gruyère into fine slices and cut out little flowers with Gützli moulds. Cut off work steps. Cut iceberg lettuce into narrow strips and mix loosely with chopped Gruyère, cress and sprouts. Arrange on plates. Add leek wheels and pour little salad dressing on top.

Mix the rest of the salad dressing with the soup and spread evenly over the lettuce.

Place three cheese florets in each of the lettuce leaves. Garnish with the Gruyère flowers.

Tete de Moine: Its name, Monk’s Head, is not a coincidence: It is about 800 years ago when the monks of Bellelay Abbey in the Jura produced this cheese for the first time. Since they did not cut it into pieces, but scraped it off (as one does with a beard), the cheese was jokingly called monk’s head. Easier than with a kitchen knife, this procedure is done with the girolle, the gen

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