Emmental Salad with Fried Shallots and Fresh Herbs

For the Emmental salad with fried shallots and fresh herbs, cut the Emmental and radishes into strips. Halve or quarter the cocktail tomatoes. Put the ingredients in a bowl, add spices, vinegar, oil and parsley and mix everything well and season to taste. Let marinate for about 15 minutes.

Peel the shallots, put them in a coated pan, sprinkle with salt, pepper and a little sugar, drizzle with a little olive oil. Spread the thyme sprigs on the shallots and roast in the oven at about 190°C for about 10 minutes (if necessary, add a little water).

Serve the Emmentaler salad with the shallots and garnish with chervil and marjoram.

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