3 tbsp herbal vinegar
2 tsp mustard
Salt, pepper
5 tbsp rapeseed oil
300 g semi-hard or hard alp cheese, e.g. young Berner Alpkäse AOP, cut into cubes
1 medium stick of celery, trimmed, sliced
2–3 cervelats, skinned, cut in half lengthways, sliced
1–2 red apples, prepared, cut into quarters, sliced
1 red onion, finely sliced
Stir vinegar, mustard, pepper and oil into a salad dressing. Add the remaining ingredients to the sauce and mix. Serve in a bowl or on plates.