Croutons and cheese salad

4 servings


Disassemble the salad into leaves, rinse, dry and narrow into pieces. Cut tomatoes into 4 parts, mushrooms into slices, cheese into cubes. Mix 4 tbsp. spoons of vegetable oil with vinegar, salt and pepper. Spread the salad and tomatoes on plates and pour over the sauce. Rinse thyme, shake off water, pluck leaves. Heat in a frying pan 1 tbsp. a spoonful of vegetable oil, fry mushrooms with thyme, add cheese and continue to fry until the cheese starts to melt. Place the mushrooms and cheese on the salad and serve immediately with a long French baguette.