Fresh Summer Salad

Summary

Ingredients

• 1 head Lollo Bianco or 2 bags lettuce, mixed
• 1 can corn (medium-sized )
• 1 bowl cocktail tomatoes
• 1 pineapple, cleaned or canned
• 0.5 ½ cucumber (s)
• 1 sheep cheese
• 250 g chicken breast fillet (s)
• 250 g mushrooms, small brown ones
• 2 cloves garlic)
• 1 bag / s ready mix for salad dressing (e.g. Italian herbs)
• olive oil
• Balsamic
• some honey
• some mustard, medium hot
• salt and pepper

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Instructions

1. Wash and dry the lettuce and, if necessary, pluck it into small pieces. Wash and halve the tomatoes, dice the pineapple. Peel and dice the cucumber, dice the sheep`s cheese as well. Clean, dab and halve the mushrooms. Finely chop the garlic. Remove fat etc. from the chicken breast fillet and roughly dice.
2. Mix lettuce, tomatoes, corn, pineapple, cucumber and sheep cheese in a large bowl. Then divide between 2 large deep plates.
3. The dressing is a matter of feeling (I cannot give exact quantities). Put olive oil (approx. 3 large schnapps glasses), a little less balsamic vinegar and the finished mixture as well as a good dash of mustard and honey in a blender jar (or an empty bottle). Shake the whole thing thoroughly until it becomes creamy. Taste! You can always help with oil, vinegar, mustard and honey. In any case, the dressing should be sweet and spicy afterwards, so don`t be afraid of the mustard, the honey can get it all out again. Try it out here
4. Brown the meat, mushrooms and garlic in hot olive oil, seasoning with salt and pepper. Shake the dressing again.
5. Spread the meat and mushrooms on the salad in the plates, a little frying fat won`t do any harm. Spread the dressing over it, done. Serve with a baguette.
6. The recipe is intended for 2 people and is very rich, so a full meal. The salad tastes wonderfully fresh, especially in the summer on the terrace with a glass of white wine. It is also ideal as a starter for several people.