Summary

Ingredients

• 1 large cucumber (s)
• 100 g pine nuts
• 400 g shrimp (s), peeled
• 100 g parmesan cheese
• 1 bunch asparagus, green
• 1 bowl cherry tomato (s)
• 400 g salad, your choice
• 2 carrot (s)
• 2 onions)
• some salt and pepper
• 1 teaspoon mustard
• 1 teaspoon honey
• 100 ml olive oil
• 40 ml balsamic vinegar
• 2 cloves garlic)
• 1 tablespoon butter

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Instructions

1. For the dressing, mix olive oil, balsamic vinegar, honey, mustard and a pressed clove of garlic and season with salt and pepper.
2. Peel and core the cucumber and cut into bite-sized pieces. Wash the cherry tomatoes and cut in half. Dice the onions. Grate the parmesan into coarse shavings. Peel and pin or cut the carrots into pieces. Also pluck the lettuce into bite-sized pieces. Mix everything in a bowl.
3. Peel the asparagus stalks and cut into pieces. Fry the asparagus pieces in a pan over medium heat with a little butter and a pinch of salt for about 3 minutes. Take the asparagus out of the pan, let it cool and add to the salad. Briefly toast the pine nuts in the pan and then add them to the salad. Now fry the prawns with a pinch of salt and the second clove of garlic in the pan until translucent (depending on your taste). Add the dressing to the salad and mix. Likewise the prawns. You can also serve the prawns separately.