Summary

Ingredients

• 400 g Tilsiter
• 2 pear (s), ripe
• 50 g hazelnuts, whole
• 4 handfuls lettuce, e.g. Lollo Rosso or red lettuce
• 2 tablespoon lemon juice
• 4 tablespoon white wine
• 1 tablespoon balsamic vinegar, white
• 1 tablespoon mustard, Dijon
• 2 tablespoon mayonnaise
• 4 tablespoon crème fraîche
• 1 bunch chives
• salt and pepper

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Instructions

1. Wash the lettuce and set aside. Debark the Tilsiter and cut into fine slices. Peel and quarter the pear, remove the core, cut into slices and mix with the lemon juice.
2. Brown the hazelnuts in a pan without adding any fat. Place on a cloth and rub until the skins have come off. Then roughly chop the nuts.
3. Prepare a creamy sauce from wine, vinegar, mustard, mayonnaise, creme fraiche, salt and pepper. Cut the chives into rolls and add them.
4. Mix the Tilsiter and pears carefully with the sauce. Place the leaf salads on the plates, arrange the pear and cheese salad on top and finally sprinkle with the hazelnuts.