Summary

Ingredients

• 500 g meat sausae (Lyoner)
• 300 g cheese (Emmentaler)
• 1 large onion (s)
• 4 small pickled cucumber (s)
• 8 tablespoon oil (walnut oil)
• 6 tablespoon vinegar (raspberry vinegar)
• 1 squirt lemon juice
• 1 pinch (s) salt
• 1 pinch (s) pepper
• 1 pinch (s) sugar
• 1 teaspoon mustard (Dijon), if necessary

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Instructions

1. Cut the Lyoner and cheese into thin strips of equal length. Peel the onion, cut into thin half-rings and briefly boil (max. 2 minutes) in water (swell). Cut the pickles into small cubes. Now put everything in a bowl.
2. For the dressing, mix the walnut oil with raspberry vinegar, lemon juice, salt, pepper and sugar (add 1 teaspoon of Dijon mustard if necessary).
3. Mix the ingredients and the dressing together and let it steep for approx. 2 hours until you are ready to eat it.
4. Serve with Brägele (fried potatoes) and Bibeles cheese (quark with chives, salt and pepper).