Ingredients
Serves 4
Sauce:
- 3 tablespoons lemon juice
- • 3 tablespoons olive oil
- • 1 tablespoon pumpkin seed oil
- • 1 teaspoon honey
- • Salt and pepper
- 200g mixed mushrooms
- • 2 tablespoons olive oil
- • 500g pumpkin flesh, e.g. muscat pumpkin
- • 2 tablespoons white aceto balsamico
- • 2 stalks celery
- • 200g Gruyère AOP 6 months
- • 200g mixed lettuce
Preparation
Sauce:
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Mix lemon juice, olive oil and pumpkin seed oil with honey. Season with salt and pepper.
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Prepare mushrooms, cut bigger ones in half. Fry for about 5 minutes in 1 tablespoon of oil and season. Add to salad sauce. Cube pumpkin, fry in rest of oil for 5 minutes. Add balsamic vinegar, season with salt and pepper. Simmer for several minutes until all of the liquid has been absorbed and the pumpkin is tender. Add to mushrooms, mix well and marinade for 30 minutes.
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Slice celery and cut cheese into shavings. Then combine all the ingredients
Bon
Appétit
Appétit
