Heat sunflower oil in a pan, add the almond slivers and roast until golden brown. Squeeze in the garlic clove. Take the pan off the heat briefly, deglaze with balsamic vinegar.
(Be sure to take your head to the side, because the rising steam of vinegar will take your breath away for a short time)
Then stir in the honey and mustard, add salt and pepper and keep the sauce warm on a very low heat.
If the sauce cools down too much, it becomes relatively creamy, you just have to try it emotionally.
Arrange different salads - also mixed - on the plate, the best is lamb`s lettuce, rocket or Frissee, spread the salad dressing over the salad and eat right away, because the salad collapses relatively quickly due to the warm sauce.
In terms of quantity, the recipe doesn`t make a lot of sauce, but it is relatively concentrated and tastes AWESOME !!!!
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