Summary

Ingredients

• 150 g lamb`s lettuce
• 300 g tomato (s)
• 150 g mozzarella
• 3 tablespoon balsamic vinegar
• salt
• Pepper from the grinder
• 8 tablespoon oil (olive oil)
• 200 g oyster mushrooms

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Instructions

1. Clean, wash and spin dry the lamb`s lettuce. Cut out the stems of the tomatoes in a wedge shape, cut the tomatoes into slices. Dice the mozzarella.
2. Mix the balsamic vinegar with salt and pepper, fold in 6 tablespoons of olive oil.
3. If necessary, cut the oyster mushrooms in half and fry them all over in the remaining olive oil. Pepper and salt.
4. Arrange the lamb`s lettuce, tomatoes and mushrooms on an ovenproof plate. Drizzle with the vinaigrette and sprinkle with the mozzarella cubes. Bake in a preheated oven at 250 degrees (gas 5 - 6, convection 2 minutes at 200 degrees) on the top shelf for 2 - 3 minutes.