Swiss Sausage and Cheese Salad

This savoury salad is an old family classic and many coworkers in different departments over the years gotten the recipe and made it their classic. I have stumbled over my recipe a couple of times in the past years, when meating collegues again (this is your recipe).

It easy to double or triple the ingredients and as a savoury party salad, it is done in a short time. The leftovers can be eaten the next 2 days.  Using Swiss Emmenthal cheese is good, but no required. Any kind of cheese slices like Emmental, Maasdamer, Gouda or Buttercheese will do.

Recipe for 2:
300 g Bologna slices
150 g Emmenthal or Maasdamer cheese
4 gherkins
2 shallots
2 tbsp parsley
2 tsp whole grain mustard
3 tbsp rapeseed Oil
2 tbsp White balsamic vinegar
3 tbsp gherkin liquid
Salt and pepper
A pinch sugar

To conserve leftovers better, put the chopped shallots in a fine sieve over a small bowl and pour boiling water over them. Let them sit 30 seconds, drain and use.
Bring it all together and let it sit for 1 hour.