Summary

Ingredients

• 200 g lamb`s lettuce
• 400 g mushrooms
• 50 g rocket
• 1 onion (s)
• 70 ml balsamic vinegar, black (50 for the dressing, 20 for the mushrooms)
• 130 ml olive oil (100 for the dressing, 30 for the mushrooms)
• cress
• parsley
• Salt and pepper, pepper
• honey
• Chives, including herbs as desired

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Instructions

1. Cut the mushrooms into slices and fry them with the finely diced onions in a pan for 5 minutes, season with salt and pepper, deglaze with a little balsamic vinegar, turn off the stove and continue to simmer covered for ten minutes.
2. The dressing: First mix the balsamic vinegar well with salt (preferably liquid salt) (preferably in the MixFix from Tupper), it is important that the vinegar and oil mix well (salt is the emulsifier here!) And the dressing becomes creamy and does not “separate” again!
3. Then add a tablespoon of honey and shake well again, now add the pepper, the herbs and the olive oil (1/3 vinegar - 2/3 olive oil) and shake vigorously again. Wash the lamb`s lettuce well, spin and place in a bowl. Wash the rocket, if necessary, and cut into small bundles from the tip, omitting the stalks. Mix the salads by hand in the bowl. Fold in the salad with half of the dressing, then add the mushrooms and carefully mix with the rest of the dressing.
4. Add black bread with lard.
5. This goes well with: -> Baked potatoes with cheese filling and -> Roast beef in beer marin