Summary

Ingredients

• 1 head lettuce, e.g. spoon-ear or red oak leaf salad
• 100 g sheep cheese
• 8 cocktail tomatoes, or 16 cherry tomatoes
• 400 g meat (yros), ready from the butcher
• 2 tablespoon pine nuts
• 2 spring onion (s)

For the dressing:

• 3 tablespoon olive oil
• 1 ½ tablespoon balsamic vinegar, white
• 1 tablespoon honey, creamy
• salt

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Instructions

1. Wash the lettuce, spin dry and arrange on large plates. Halve cocktail tomatoes or add whole cherry tomatoes.
2. Carefully roast the pine nuts in a non-stick pan. Cook the gyros in another pan. Crumble the sheep`s cheese by hand. Cut the spring onion into fine rings.
3. Arrange the gyros on the salad, add the roasted pine nuts, the sheep`s cheese and the spring onions. Finally add two tablespoons of dressing.
4. Serve with baguette or Italian white bread.
5. The dressing can be prepared well, even in advance. Will keep for several days in a tightly sealable jar or jar in the refrigerator. Beat all the ingredients well with the whisk. The dressing must taste intensely sweet-sour-salty. It is only splashed over the salad, under no circumstances should the salad float in the dressing!
6. A dry, well-chilled German white or red wine goes well with it.
7. Anything from chicken to lamb can be used as a meat side dish. Different types of cheese are also possible. The dressing can be given a different color, for example by using dark balsamic vinegar or pumpkin seed oil. The oil should be of high quality, it`s really worth it.
8. Variants:
9. - strips of chicken breast fillet, ripe mango or peaches marinated in soy sauce
10. - fried oyster mushrooms with diced bacon
11. - pieces of asparagus rolled in ham
12. - Duck breast, walnuts, dressing with walnut oil
13. - fried zucchini slices with Italian herbs
14. - Chicken breast strips, pecorino cheese, pumpkin seeds