Ingredients

  • 300 g corn salad
  • 6 small porcini mushrooms
  • 7 tbsp rape oil
  • 200 g goat cheese
  • 4 tbsp breadcrumbs
  • 1 egg
  • 2 tbsp clarified butter
  • 1 tbsp mild white wine vinegar
  • 1 tbsp raspberry vinegar
  • 1 tbsp walnut oil
  • 1 tbsp coriander
  • 1 pinch of ground cumin (if desired)
  • 2 tbsp sunflower seeds
  • salt
  • pepper

Author of this recipe

Uwe Beutelmann

Uwe Beutelmann

Grower / producer

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A finely nutty taste for connoisseurs of corn salad.

Preparation

Wash and drain corn salad. Clean porcini mushrooms and cut lengthwise into approx. 1 cm thick slices. Heat 3 tbsp rape oil in a large frying pan and roast mushrooms at medium heat on each side for 2 minutes. Roast sunflower seeds in the same pan. Dice goat cheese and double-coat in egg and breadcrumbs. In a second pan, fry goat cheese in clarified butter until golden brown. For the dressing, mix white wine vinegar, raspberry vinegar, walnut oil, the remaining rape oil, coriander, cumin, salt and pepper. Pour dressing over the lettuce and toss well. Spread on 4 plates, place mushrooms and cheese on the lettuce, sprinkle with sunflower seeds and serve instantly.