Pepper boats with cheese-cervelat salad

für 4 Personen

8 slices of Crispbread Délicatesse
2 red peppers
1 green pepper
2 cervelat sausages (poultry)
100 g of cheese, Le Gruyère
A little bit of butter
A little bit of mustard
Sprouts, as desired
½ chopped onion
1,5 tablespoons of Aceto Balsamico Bianco
1 tablespoon of olive oil
1 tablespoon of Dijon mustard
Salt & pepper

Cut the peppers into quarters, remove seeds and wash them. Cut the cervelat sausages lengthwise into quarters and then into small slices. Also cut the cheese into uniform small pieces. Mix with the balsamic vinegar, olive oil, mustard and onions as desired to a vinaigrette. Season with salt and pepper. Mix the vinaigrette well with the cervelat and the cheese, then pour into the prepared pepper quarters.

Flavour the butter with a little mustard and spread the slices of Crispbread. Arrange the pepper quarters and the Crispbread nicely and garnish with sprouts.

Tips:

Instead of poultry cervelat use normal cervelat.
For a meatless alternative heat Délicorn Hotdogs according to package directions, allow to cool and cut into slices.
Peel the peppers with a potato peeler to make them easier to digest.