Salad with champignons and fruits
4 servings
20 minutes
Mushroom and fruit salad is an exquisite blend of European culinary tradition with hints of freshness and sweetness. Possibly arising as an experiment with classic ingredients, it combines the tenderness of hard cheeses, the light acidity of apples and citrus fruits, and the spiciness of sweet peppers. Slightly sautéed mushrooms add depth to the dish, while a honey-yogurt dressing with lemon zest highlights its harmony. This salad not only pleases the eye, especially when served in tomato cups but also perfectly suits a light dinner or festive table. It surprises with its unusual texture and contrast of flavors and aromas, offering gourmets a new interpretation of traditional products.
1
Cut cheese and apples into cubes, fry the mushrooms, and slice the pepper and orange (or mandarins) into wedges.
- Hard cheese: 200 g
- Apple: 2 pieces
- Canned champignons: 100 g
- Sweet pepper: 2 pieces
- Oranges: 1 piece
2
Mix honey, yogurt, lemon juice, and zest for the dressing and season the salad with it.
- Honey: 3 teaspoons
- Natural yoghurt: 250 g
- Lemon juice: 1 teaspoon
- Orange zest: to taste
3
This salad looks very beautiful in tomatoes — if you cut off the top, scoop out the flesh, and fill these 'cups' with salad.
- Tomatoes: to taste