2-3 stalks chervil and flat parsley according to taste
4 tbsp white wine vinegar
2 tbsp oil
1 bunch radish
150 g baby red chard
2 spring onions
50 g Bündnerfleisch (Swiss air-dried beef) in thin slices
Chop walnuts coarsely and roast 1-2 minutes in a pan without fat while turning. Sprinkle with 2 tbsp sugar and caramelize while stirring until golden brown. Spread nuts on a sheet of baking paper and let cool.
Meanwhile, wash herbs and shake dry. Cut chives into fine rings. Pluck parsley and chervil and chop leaves. Mix in vinegar and 1 tsp sugar. Sprinkle with oil. Add herbs. Season to taste with salt and pepper.
Clean, wash and quarter radishes. Clean chard, wash and shake dry. Clean, wash and drain spring onions and cut diagonally into pieces.
Blend radishes, spring onions and vinaigrette and arrange on a plate. Break Sbrinz AOP into small “Möcklis” (chunks) and place on top of salad with Bündnerfleisch and walnuts.