Summary

Ingredients

• 1 point Lollo Rosso, rocket, oak leaf etc.
• 1 sachet crayfish (crayfish tails), frozen
• 1 bell pepper (s)
• 1 box cress
• 2 tablespoon honey
• 4 part (s) olive oil
• 1 part / s balsamic vinegar
• 1 handful walnuts, chopped
• salt and pepper
• 1 tablespoon water
• Olive oil, for frying
• possibly pesto, green

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Instructions

1. For the honey-walnut dressing, heat 1-2 tablespoons of honey with 1 tablespoon of water in a saucepan (the honey should then be liquid), let it cool down a little and then stir in the olive oil with a whisk. Now add the balsamic vinegar (in a typical ratio of 4 parts oil and 1 part vinegar). Season the whole thing with salt and pepper. Then add the walnuts.
2. Then wash the salad and spin dry. Cut the peppers into fine strips and wash.
3. Thaw the crayfish tails briefly in cold water, clean them if necessary and pat dry with a kitchen towel. Briefly fry in a hot pan with a little olive oil. Then possibly add some green pesto to the pan and swirl the tails again.
4. Mix the salad with the dressing and arrange a bouquet in the middle of a plate. Spread the fried crayfish tails around it and place strips of pepper and a small bouquet of cress on the salad.