Summer Salad Selection with Poached Eggs and Grainy Herb Cream Cheese

A bean recipe for every taste:

Beat eggs in coffee cup, pour in bubbling vinegar water, steep for about five min, dry on paper towels and cool.

Peel tomatoes, remove seeds and cut into fillets.

Rub mushrooms well with kitchen paper and cut into slices.

Remove seeds from peppers, clean and cut into thin strips.

Grate horseradish.

Cut beans into small pieces on top and bottom, quarter diagonally, blanch, drain.

Rinse lettuces, dry and tear into coarse leaves. Cut chicory leaves in half, peel and chop onion. Chop all kitchen herbs.

Mix cottage cheese, mustard, 2 tbsp of kitchen herbs, season with iodized salt and pepper, add a little bit of rapeseed oil.

Canola oil cooled pressed, balsamic vinegar, apple cider vinegar, 1 tbsp onions, horseradish, mixed herbs stir well and season with iodized salt and pepper.

Add mushrooms, peppers, beans and tomato fillets and mix gently, let sit for a little while.

Serving:

Arrange salads as a bed in a deep dish, tuck in chicory leaves. Arrange colorful marinated lettuce on top, place poached eggs on top, cover with kitchen herb mustard cheese and garnish with herb bouquets.

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