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This warm salad with champignons, mustard dressing and savory blue cheese can be served on its own or to complement the main course.
Cut the potatoes into large pieces. Place in a baking dish or baking sheet, add 2-3 tablespoons of oil, salt and pepper and stir.
Place in an oven preheated to 190 ° C for about 40 minutes. Focus on the state of the potato: it should become soft.
Cut the champignons into slices. Brown in a skillet with 2 tablespoons of oil. Season with salt and pepper.
Cool the potatoes and mushrooms a little. Put greens on a platter, add warm ingredients and crumbled cheese.
Whisk in butter, mustard, lemon juice, salt and pepper. Drizzle over the salad.
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