Summary

Ingredients

• 500 g cheese, Emmentaler
• 300 g rapes, blue, seedless
• 100 g walnuts, chopped
• 3 tablespoon oil, (walnut oil)
• 3 tablespoon vinegar, (white wine or walnut vinegar)
• salt
• Pepper, black, freshly ground
• Nutmeg, freshly grated
• 1 small onion (s), finely chopped
• some parsley, finely chopped

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Instructions

1. Mix the vinegar, oil and spices into a creamy sauce with a whisk.
2. Cut the cheese into thin, elongated strips (I always cut the cheese block across into approx. 1 cm thick slices and from these I cut as thin, narrow strips as possible with a cheese slicer).
3. Put the cheese in a bowl and mix quickly with the dressing so that the strips don`t stick together.
4. Wash the grapes, pluck from the stalks and cut in half.
5. Peel the onion and chop finely. Add both to the cheese together with the walnuts and mix together carefully.
6. Let it steep for about 1 hour and serve sprinkled with parsley.