Summary

Ingredients

• 75 g frisée salad
• 75 g radicchio, or lollo rosso
• 30 g lamb`s lettuce
• 50 g mushroom cheese
• 100 g yourt, 0.3% fat
• 2 small cherry tomatoes
• 1 slice (s) toast bread (whole grain)
• 1 clove garlic
• 0.5 ½ pack cress
• White pepper from the mill

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Instructions

1. Wash, clean and spin dry the lettuce. Halve the large leaves along the rib, leave the lamb`s lettuce bunches whole, just cut off the ends of the roots.
2. Arrange the salads by type on two plates.
3. Mash the noble mushroom cheese with a fork and stir with the yoghurt until smooth, season with pepper and pour over the salads. Wash and halve the cherry tomatoes, place two halves on each of the salad portions. Roast the toast until golden brown, rub with garlic and cut into small cubes. Spread these over the salad. Cut off the cress and garnish the salads with small bunches of cress.