Sliced beet salad with chaource

Name: sliced beet salad with chaource
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 100 g couscous; 125 ml boiling water; 3 el coarse Zaanse mustard; 3 el apple cider vinegar; 4 el extra virgin olive oil; 1 shallot; 1 jazz apple or other freshly sweet and firm apple; 300 g Red cabbage; 1 tray cress; 100 g salted macadamia nuts; 150 g chard; 250 g Chaource 50 cheese, at room temperature

Fresh cutting beet salad with creamy chaource (cheese)

Ingredients

Directions

Put the couscous in a bowl, pour the boiling water over and leave to soak for 10 minutes. Stir with a fork and scoop in a large flat dish.
Mix the mustard, vinegar and olive oil into a dressing. Season with pepper and salt.
Chop the shallot as finely as possible and add to the dressing.
Halve the apple, remove the core and cut the flesh into thin strips (julienne).
Cut the red cabbage finely and mix with the shallot dressing through the couscous.
Cut the cress fine and chop the nuts.
Spoon the nuts with the chard through the salad and season with pepper and salt. Sprinkle with the cress.
Cut the cheese into generous points and serve with the salad.