• 1

    Preheat the oven to 160 degrees.

  • 2

    Bring a medium pan of water to the boil and cook the garlic cloves with it.

  • 3

    If necessary, cut the baby potatoes into equal parts.

  • 4

    Remove the tips (top and bottom) of the haricots verts, then cut in half.

  • 5

    Cook the baby potatoes al dente for about 7 minutes. Rinse with cold water to avoid overcooking.

  • 6

    Cook the haricots verts al dente for about 6 minutes. Rinse with cold water to avoid overcooking.

  • 7

    Grate the Smokey Gouda.

  • 8

    Cut the stalks off the mushrooms and fill the cavities with the grated cheese. Place the mushrooms on a tray lined with baking paper and grill for about 12 minutes. Afterwards, remove them from the oven to cool down for a while. This will give the melted cheese the opportunity to harden and crisp up.

  • 9

    Cut the vegetables for the raw vegetables into small pieces.

  • 10

    Mix the honey, mustard, olive oil and chopped shallot with a whisk to make a smooth dressing. Season to taste with salt and pepper.

  • 11

    Mix the sliced raw vegetables, baby potatoes, haricots verts with the dressing.

  • 12

    Divide the head lettuce on the plate and top with the prepared salad and finish with the stuffed cheese mushrooms.

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