Summary

Ingredients

• 4 tablespoon kernels (salad kernel mix)
• 4 slices toast
• 50 g parmesan, rated
• 10 tablespoon olive oil
• 0.5 ½ head Lollo Rosso
• 0.5 ½ head Lollo Bianco or lettuce
• 1 cucumber (s)
• 1 bunch radishes
• 1 small bunch chives
• 1 small bunch parsley
• 1 small Bunch dill
• 6 tablespoon balsamic vinegar
• 2 teaspoon mustard, (Dijon mustard with honey goes well)
• 1 tablespoon honey
• salt and pepper

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Instructions

1. Preheat the oven to 200 °.
2. Roast the seeds in a pan without fat, remove.
3. Cut the toast into cubes and spread on a baking sheet lined with baking paper. Sprinkle cheese on top and drizzle with 4 tablespoons of oil. Roast in the oven for 8-10 minutes.
4. Wash salads and spin dry. Cut the cucumber and radishes into slices. Wash herbs and shake dry.
5. Cut the chives into small rolls. Roughly chop the parsley and dill.
6. For the vinaigrette, mix together vinegar, mustard, honey, salt and pepper. Beat in 6 tablespoons of oil. Stir in herbs. Mix with the rest.
7. It is advisable to serve the bread cubes separately. I mixed in mine right away and now there`s something left over, they are a bit softened.
8. Oh yes, I assume everyone knows that the vegetables have to be washed of course!