Mushroom-Tomato Salad with Gallus and white Balsamico Sabayon

Gallus is a Flower meadow cheese made from untreated raw milk.

Matured for 12 months. The name comes from the saint of the city of St. Gallen. Strong and spicy, a mixture of semi-hard and hard cheese. Want to know more? Visit https://www.affineurwalo.ch/en/cheese/cheese-specialities/gallus

Serves 4

Ingredients:

• 500 g / 17.6 oz mixed fresh mushrooms

• 300 g / 10 oz cherry tomatoes

• 2 shallots

• 4 tbsp. olive oil

• 2 tbsp. white balsamic vinegar

• Salt, pepper

• 150 g / 5 oz Von Mühlenen Gallus

Switzerland AOC Classic

• 75 g / 3 oz rucola

• 50 g / 2 oz sliced bacon

• 2 tbsp. pine nuts

Balsamico Sabayon

• 1 egg

• 1 egg yolk

• 3 tbsp. white balsamic vinegar

• 50 ml / 2 fl oz cream

• 50 ml / 2 fl oz olive oil, salt

Preparation:

Clean mushrooms thoroughly and cut larger ones into slices. Cut smaller ones and cherry tomatoes into halves. Cut shallots into rings and sauté with mushrooms in hot oil for a few minutes. Add cherry tomatoes and let steam briefly, then add vinegar and season. Cut Gallus into slices and grate. Tear rucola into coarse pieces. Cut bacon into strips and fry briefly without oil, add pine nuts and toast until golden. Whisk egg, egg yolk, vinegar and cream, then continue beating in a hot water bath until thick and consistent. Season with salt and stir in cold water bath, while you slowly add the olive oil. Mix salad ingredients, arrange on serving dishes and lastly, sprinkle with sabayon and savour.