Pickled Cheese and Fruit Salad

Part of the cheese for a salad with fruit can be kneaded with a fork, put between slices of bread greased with butter, fried in a sandwich maker or toaster and served with a salad.

Ingredients

• 4 large plums
• 4 peaches or nectarines
• 2 ripe tomatoes
• 200 g mixture of dense lettuce leaves (spinach, rucola, root)
• 50 g of a mixture of nuts and seeds
• salt, freshly ground (coarse) black pepper
• 100 ml olive oil
• 1 tbsp. l. wine vinegar
• 1.5 tbsp. l. mustard seeds
• 0.5 tsp. salt and pepper

Directions

1. Cut the cheese into 2–3 cm cubes. Mix all the ingredients of the marinade dressing, add the cheese to the mixture, stir gently and marinate for 1 hour at room temperature or up to 24 hours in the refrigerator.
2. Remove seeds from plums and peaches, cut the pulp into thin slices. Slice the tomatoes as well.
3. Fry a mixture of nuts and seeds in a dry skillet, 1-2 minutes.
4. Drain the marinade from the cheese and season with some of the leaf mixture. Arrange them on plates. Top with plums, peaches and tomatoes, pour over the remaining dressing, pepper and salt if necessary. Place cheese nearby.