Mushroom Salad with Chive Pesto

For the mushroom salad with chive pesto, first prepare the pesto. Finely chop the chives and mix them with the garlic, the grated hazelnuts and the olive oil (but not too long, otherwise the pesto will be bitter).

For the mushroom salad, clean the mushrooms, possibly briefly rinse (only if necessary), dry and cut into coarse pieces. Boil the potatoes with the skin (not too soft!), then peel and cut into slices.

Clean young onion and cut diagonally into pieces about 3 cm long. Heat some oil in a pan, fry the potato slices on both sides until crispy, add the onion and garlic and fry briefly.

Finally, add the mushrooms and fry quickly until all the liquid has evaporated. Put everything in a bowl, marinate with olive oil and apple balsamic vinegar, season to taste, possibly season with salt and pepper from the mill.

Arrange the salad nicely on oblong plates and garnish with fresh rosemary needles, a chive blossom and the chive pesto.

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