Summary

Ingredients

• 250 g reen lettuce, e.. Lollo Bianco, rocket, lamb`s lettuce
• 1 bunch spring onion (s)
• 1 mango (s)
• 100 g sheep cheese
• 1 egg (s)
• 50 g hazelnuts, round
• raspberry vinegar
• Hazelnut oil
• Salad herbs as desired
• salt and pepper
• Tarragon mustard, optional

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Instructions

1. Spin dry lettuce that has been washed and picked into bite-sized pieces and distribute decoratively on 4 plates. Peel the mango, cut into strips and add to the salad.
2. Cut the sheep`s cheese into not too small cubes. Whisk the egg, turn the sheep`s cheese cubes in it, then in the ground hazelnuts. Fry the cubes in a little oil or butter over low heat until the hazelnuts have taken on a little color. Also put on the salad.
3. Mix the vinegar, oil, the herbs and possibly 1 teaspoon tarragon mustard (if it goes well with the other herbs) into a sauce and serve the salad with it.