Summary

Ingredients

• 1 red pepper (s)
• 1 head lettuce, the heart it
• 6 mushrooms
• 1 small zucchini, cut into bite-sized pieces
• 1 teaspoon olive oil
• 2 teaspoons honey
• 2 tablespoon wine, white
• 1 tablespoon balsamic vinegar
• 2 cloves garlic)
• salt and pepper

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Instructions

1. Wash and dry the lettuce heart and pluck into bite-sized pieces in a bowl. Clean the peppers, cut into bite-sized pieces and spread on the salad. Clean the mushrooms, remove the stems (set aside) and cut in half.
2. Heat the olive oil in a pan and fry the garlic and mushrooms until golden brown. Add honey and bring to the boil with white wine. Take the mushrooms out of the pan and season with salt and pepper. Add the balsamic vinegar to the stock and briefly bring the zucchini pieces to the boil. Also remove and season with salt and pepper. Add the mushrooms stems, cut into small pieces, and bring to the boil briefly. If there is not enough liquid, add white wine and then let the brew cool down.
3. Spread the mushrooms and zucchini on the salad and spread the remaining stock over the salad as a dressing.