3 1/2 oz (100 g) cheese 7 oz (200 gm) pickled mushrooms 1 tbsp vegetable oil 1 tbsp lemon juice 2/3 oz (20 gm) spring onion 2 oz (50 gm) nuts 1 clove garlic salt, ground black peppercorn to taste | Directions: Cut cheese and mushrooms into slices, cut spring onion into thin rings. Chop garlic and nuts.
Combine the prepared products, dress with vegetable oil, lemon juice, season with salt and pepper, stir.
Serve the salad cool, garnish with greens. |
