Mix sour cream, mustard, vinegar, 1-2 tablespoons water and honey. Season with salt and pepper
Peel onion and cut into rings. Clean and wash the radishes and salad. Halve or quarter the radishes. Cut lettuce and cheese into coarse strips
Wash the meat and pat dry. Fry in hot oil for 2-3 minutes on each side. Season with salt and pepper. Arrange salad, radishes and onion on a plate. Meat in
Cut strips and spread them on the salad with cheese. Pour the sauce over it. Serve with wholemeal bread or rolls
The salad dressing with mustard has a great aroma and is very versatile: Therefore, mix it a little bit more and it keeps in the refrigerator for about 3 days. Also tastes delicious instead of spreadable fat on bread, with fried potatoes or as a dip with vegetable sticks