Summary

Ingredients

• 400 g lamb`s lettuce
• 20 g pine nuts
• 1 kohlrabi
• 10 ml truffle oil, white
• 10 ml balsamic vinegar, white
• 3 ml olive oil
• 1 pinch (s) salt
• 1 pinch (s) black pepper, freshly ground
• 1 pinch (s) sugar
• 1 teaspoon, leveled mustard, medium hot

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Instructions

1. Peel the kohlrabi generously and cut into thin slices,
2. quarter this again. Marinate the kohlrabi slices in a tall vessel with the truffle oil for 1-2 hours.
3. Clean and wash the lamb`s lettuce well. For the salad dressing, mix well or mix up the balsamic vinegar, sugar, salt, pepper, olive oil and mustard. Now mix the marinated kohlrabi slices with the lamb`s lettuce and dress with the salad sauce.
4. Roast the pine nuts until golden brown in a coated pan without fat, always swirling so that they don`t burn. Pour warm pine nuts over the salad and serve immediately.