Summary

Ingredients

• 1 port. Salad, approx. 50 g, e.g. red oak leaf lettuce, Swiss chard, rocket or lettuce,
• 250 g strawberries
• 1 tablespoon, heaped pine nuts
• 2 spring onion (s)
• 6 tablespoon olive oil
• 2 tablespoon raspberry vinegar
• 1 tablespoon mustard
• salt and pepper
• thyme
• possibly wild garlic pesto

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Instructions

1. Wash the lettuce, spin dry and place in a bowl.
2. Briefly toast the pine nuts in a pan without adding any fat.
3. In the meantime, prepare the dressing. To do this, briefly puree 6 - 8 strawberries, depending on size (I don`t like it too fine, but chunky). Mix with the raspberry vinegar and mustard. Stir in the olive oil. Season to taste with pepper and salt, add thyme and, if available, wild garlic pesto can also harmonize nicely.
4. Cut the spring onions into rings and slice the remaining strawberries and add to the salad. Mix with the dressing.
5. As an accompaniment to the burger, baguette roasted in olive oil or asparagus, it is very tasty.