Ingredients (4 portions)

• 500 g potatoes, waxy
• 200 ml vegetable stock
• 20 ml apple cider vinegar + vinegar to flavour
• 2 tbsp honey
• 1 tbsp tarragon mustard
• Endive salad
• 1 red onion
• cress
• 1 tbsp pumpkin seeds
• 200 g brie
• 2 apples
• 2 tbsp pumpkin seed oil
• Salt, black pepper

Preparation:
Cook the potatoes in salted water for approx. 30 minutes, allow to evaporate briefly and peel as hot as possible. Cut into slices. Heat the vegetable stock and mix with the still-warm potato slices, vinegar, honey, mustard and a little salt and pepper, cover and leave to stand for approx. 60 minutes. Preheat the oven to 170 °C (top/bottom heat).
Chop the endive into small pieces. Finely dice the onion.
Roughly chop the pumpkin seeds. Cut the Brie into pieces, place on a baking tray lined with baking paper and bake in the middle of the oven for approx. 10 minutes. Core and finely dice the apples and add to the potato salad with the onions, endive, cress and pumpkin seed oil. Mix everything well and season with salt, pepper and vinegar.
Plate up the salad, top with pieces of sweetbread, sprinkle with pumpkin seeds and serve.

Tip:
A perfect winter dish that provides flavourful contrasts through versatile combinations with apples, pears, bacon or goat's cheese - from mild to hearty to spicy savoury.