Gruyere And Mushroom Salad
|Gruyere cheese||8 Ounce, cut into small cubes|
|Button mushrooms||4 Ounce, wiped clean and quartered|
|Lettuce leaves||4 Large, washed and shaken dry|
|Chopped fresh parsley||1 Tablespoon|
|Olive oil||6 Tablespoon|
|Red wine vinegar||2 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Freshly ground black pepper||1⁄4 Teaspoon|
First, make the dressing.
In a medium sized mixing bowl, combine all the dressing ingredients, beating with a fork until they are well blended.
In a medium sized bowl, combine the cheese and mushrooms.
Pour over the dressing and, using two large spoons, toss the cheese and mushrooms until they are well coated.
Set aside to marinate for 20 minutes.
Line the bottom of a shallow salad bowl or four individual serving plates with the lettuce leaves.
Spoon the cheese and mushroom mixture on top and sprinkle over the parsley.