Tarte preparation


  • 200 g Edam or Gouda (or 100 g each)
  • 250 g blue grapes
  • 1 orange
  • 1 small endive salad
  • 2 tablespoons chopped walnuts
  • 2 tablespoons of lemon juice
  • 1 tsp mustard
  • Salt pepper
  • 3 tbsp oil
  • 3 slices of toasted bread
  • 20 g of butter

Cut the cheese into thin strips. Wash the grapes, cut in half and remove the seeds. Fillet the orange while collecting the juice. Wash the endive salad, spin dry and cut into strips. Mix everything with the chopped walnuts. From lemon juice, mustard, oil, salt, pepper and 2 tablespoons of the collected orange juice, stir a sauce and pour over the salad. Cut the toast into small cubes, roast in butter until golden brown, sprinkle over the salad and serve immediately.

Recipe by Gabriele Weber, Weingut Weber, Fürfeld
(from the book "Lust auf Rheinhessen", Leinpfad Verlag)

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