Summary

Ingredients

• 100 g mountain cheese
• 100 g Emmentaler (or Burlander)
• 0.75 ¾ Can pineapple, sliced
• 5 medium egg (s)
• 0.5 stick ½ leek
• 5 tablespoon whole milk yogurt
• 1 tablespoon heavy cream
• 2 tablespoon pineapple juice
• 3 tablespoon salad herbs, dried
• 1 tablespoon herb vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon, heaped mustard
• 1 teaspoon, heaped tomato ketchup
• 1 squirt lemon juice
• salt and pepper
• chilli flakes

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Instructions

1. Boil the eggs hard, peel them and chop them into small cubes.
2. Cut the leek into rings, place in a bowl, pour boiling water over them and blanch briefly, then drain.
3. Cut the cheese and pineapple slices into small cubes and place in a large bowl with the egg cubes and the drained leek rings.
4. In a small bowl, mix together the yogurt, cream, pineapple juice, salad herbs, herb vinegar, Worcester sauce, mustard, tomato ketchup and lemon juice. Season the mixture well with chilli flakes, salt and pepper.
5. Pour the dressing over the salad ingredients and mix everything well. Either serve immediately or let something steep.
6. A hearty farmer`s bread or baguette goes well with it.