Autumn salad with mushrooms and blue cheese

Name: autumn salad with mushrooms and blue cheese
Total time: 20 min
Yield: 4
Ingredients: 200 gram mixed mushroom wiped clean; 1 tablespoon olive oil; 1 clove garlic pressed; 1 tablespoon fresh thyme only the leaves; 1 teaspoon mustard; 2 tablespoon Red wine vinegar; 3 tablespoon nut oil; 3 tablespoon olive oil; 200 gram mixed oak leaf lettuce; 200 gram mixed salad; 50 gram bleu d'auvergne; 50 gram blue stilton; 20 gram hazelnut roasted, coarsely chopped

Try this delicious autumn salad with mushrooms and blue cheese

Ingredients

200 gram mixed mushroom wiped clean
1 tablespoon olive oil
1 clove garlic pressed
1 tablespoon fresh thyme only the leaves
1 teaspoon mustard
2 tablespoon Red wine vinegar
3 tablespoon nut oil

3 tablespoon olive oil
200 gram mixed oak leaf lettuce
200 gram mixed salad
50 gram bleu d'auvergne
50 gram blue stilton
20 gram hazelnut roasted, coarsely chopped

Kitchen Stuff

1 blender
1 high glass dish (capacity 2.5 liters)

Directions

Cut the mushrooms into pieces. Heat the olive oil and stir fry the mushrooms on high heat for about 2 minutes.
Add the garlic and thyme and cook for another minute. Allow to cool to lukewarm.
Beat the mustard with the vinegar and slowly add the oil to an even dressing. Season with salt and pepper.
Hash this dressing just before serving by the lettuce and lay the lettuce on 4 plates.
Divide the mushrooms over it. Crumble the cheese over the salad and sprinkle with the hazelnuts.