Recipes

120 g mountain cheese

100 g Black Forest ham (in thin slices)

8 nettle leaves

80 g wild herbs (ribwort, mint, bear's bane, sorrel, geranium flowers)

4 marigold blossoms

40 ml fig mustard sauce

4 medium-sized carrots (yellow, red and orange)

2 Jerusalem artichoke tubers

Fry the nettle leaves briefly in a pan with oil. Cut the mountain cheese into sticks of roughly the same size. Cover a third of the ham with the nettle leaves. Wrap the mountain cheese with the nettle ham and the raw Black Forest ham and cut into cubes.

Cut the carrots and Jerusalem artichokes into wafer-thin slices and arrange on the fig mustard sauce. Dress the wild herb salad with a little fig mustard sauce and drape it on the carrot slices with the ham cheese cubes. Finally, decorate the starter with marigolds, geranium flowers and the remaining ham slices.

Recipe by Josef Fehrenbach, Waldhotel Fehrenbach, Hinterzarten