Autumn salad with chicory, spicy cheese and mushrooms

Name: autumn salad with chicory, spicy cheese and mushrooms
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 100 g dried dark green lentils; 200 g mushrooms for meat; 1 toe garlic; 2 stump chicory; 25 g unroasted walnuts; 2 el traditional olive oil; 2 el vinegar; 10 g tartufo oil (truffle oil); 100 g oak leaf lettuce melange; 150 g gorgonzola bluefin cheese

A salad in autumn? Yes, do it! A nice firm, with lentils, gorgonzola, and tartufo oil.

Ingredients

Directions

Bring a large pot of water to the boil and add the lentils when the water is boiling. Cook them in 20 minutes until al dente.
In the meantime, clean the mushrooms with kitchen paper and halve the larger ones.
Clean the garlic and cut finely. Cut the underside of the stalk chicory and cut the praise in quarter lengthwise.
Chop the walnuts coarsely. Heat a frying pan without oil or butter and toast the walnuts for 3 minutes. Allow to cool on a plate.
Heat the oil in the same frying pan and fry the mushrooms and garlic for 5 min. On medium heat. Spoon on a plate.
In the meantime, drain the lentils and scoop them in a low bowl.
Scoop the vinegar and pepper and salt, if necessary, through the warm lentils. Allow them to cool for a few minutes.
Heat the frying pan again and stir fry the chicory quarters on high heat 2 min.
Scoop with the mushrooms, tartufo oil, vinegar and pepper and possibly salt through the lentils.
Put the oak leaf lettuce through it, crumble the gorgonzola over it and sprinkle with the walnuts.