Sausage Salad

Cut the savoy cabbage into quarters, remove the stem and cut the vegetables into narrow strips. Heat half of the butter in a large frying pan. Sauté the savoy cabbage for two minutes and season with ginger, pepper, salt and cayenne pepper. Add the white wine and cook the savoy cabbage for fifteen minutes until al dente.

In the meantime, rinse the chanterelles, prepare them (e.g. peel, remove woody parts and dirt) and cut them into smaller pieces according to size if necessary. Using a peeler, cut cheese into wide shavings.

In a small bowl, stir together the orange juice, mustard, vinegar, salt and pepper, then add the olive oil.

Put the savoy in a suitable bowl and mix with the sauce. Leave to stand for at least fifteen minutes.

Just before serving, heat the butter in a small pan and sauté the onion until translucent. Add the egg sponges and sauté for a good five minutes, turning frequently. Finally, season with salt and pepper.

Arrange the sausage salad in deep plates, evenly distribute the chanterelles and cheese shavings on top. Serve immediately.

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