Spring Mesclun with Diced Emmental Cheese

Recipe created by the Chef of La Maison De L'Excellence Savencia®

Servings: Serves 4

Keywords: Mesclun Salad

Ingredients

Salad

• 200g mesclun (lettuce heart, roquette, purslane, Lollo Rossa, radicchio lettuce, spinach shoots etc…)
• 4 eggs
• 200g Elle & Vire Professionnel® Emmental de France Block

Vinaigrette

• 10g mustard
• 30g sherry vinegar
• 60g extra virgin olive oil
• Salt flower and ground pepper

Finish

• Fresh herbs (basil, chervil, flat-leaf parsley, chives)

Procedure

1. Cook the hard-boiled eggs 10 min in boiling water and cool them immediately.
2. Wash the lettuce, spin it well.
3. Cut the Emmental cheese in large dices.
4. Make the vinaigrette: put the mustard, salt and pepper in a mixing bowl. Add the sherry vinegar, then add the olive oil in a thin stream. Mix.
5. Clean the herbs and chop them finely.
6. Add the herbs to the vinaigrette.
7. Lay out the salad in the plate