Salad of Lyon and Wine Cheese in Onion-Herb Marinade …

Peel lyonnaise and cut into slices. Scrape wine cheese, cut into slices half a centimeter thick. Clean the spring onions, rinse and cut into diagonal leaves.

Cut out tomatoes, score them crosswise on top, put them into hot water, rinse, peel off skin, remove core, cut flesh into fillets.

Carefully mix wine cheese, tomato fillets, lyoner, young onion, chives and parsley. Stir a marinade from vinegar, oil, apple juice and season strongly with salt and freshly ground pepper, pour over the leaf salad. Leave the salad to cool and infuse for about 45 minutes.

Serve:

Divide leaf salad evenly on plates, garnish with onion rings and offer the rye bread with it.

531 Kcal – 38 g fat – 23 g egg white – 24 g carbohydrates – 2 Be (bread units) : O title : Leaf salad of Lyoner and wine cheese in onion : > herb marinade with rye bread.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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