Summer Salad in Honey Mustard Dressing

Summary

Ingredients

• 1 lettuce (s)
• 1 large nectarine (s)
• 1 sprig peppermint, fresh
• 1 onion (s), red
• 1 packet pine nuts, approx. 30 g
• 3 piece (s) feta cheese
• 1 large egg (s)
• 4 tablespoon flour

For the dressing:

• 10 tablespoon sunflower oil
• 8 tablespoon herb vinegar
• 2 teaspoons mustard
• some honey or 1 dash agave syrup
• salt and pepper

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Instructions

1. For this salad, first clean the lettuce, cut the red onion into rings and divide the nectarine into pieces the size of a thumb. Cut the peppermint leaves into very small pieces with the scissors.
2. For the feta cheese, whisk the egg on a plate and roll the cheese in it, then immediately cover with flour on a separate plate. Put the breaded feta cheese aside.
3. For the dressing in a jam jar, add sunflower oil, vinegar, mustard, agave syrup (I personally prefer the taste) or honey and plenty of salt and pepper. Shake the glass well. Season the dressing briefly and, if necessary, add a little sweetness.
4. Roast the pine nuts in a coated pan until they are golden brown.
5. Heat a small dash of oil in the same pan and slowly bake the feta cheese over medium heat until golden brown.
6. Mix the salad with the dressing in a bowl. Now everything was nicely arranged on plates. First sprinkle the salad, then the remaining ingredients and drape the feta on top.