Winter salad
You can serve this winter salad with a warm flammkuchen, or add some turkey bacon lardons and some bread to make it a complete meal (for 2 in that case)!
Equipment
- mandoline
Ingredients
- 50 gr mâche (lamb's lettuce)
- 50 gr arugula (rocket leaves)
- 20 gr baby spinach
- ½ fennel
- 2 red onions
- 150 gr stracciatella
- a handful of cranberries
- 10 gr pine nuts
- olive oil
- white balsamic vinegar
- red balsamic vinegar
- salt & pepper
Instructions
Balsamic onions
- Peel the red onions and cut or slice them (you can use a mandoline if you have one) in thin rings.
- Heat some olive oil in a small cooking pan, shortly bake the onions on high heat, then add a dash of red balsamic vinegar. Cook for half a minute and then turn the heat low and the lit on. Let it simmer for about 15 minutes. Stir now and then.
Salad
- Cut the fennel in half and remove the hard core. Slice half the fennel as thin as you can, preferably using a mandoline.
- Mix the mâche, arugula, baby spinach and fennel in a bowl and drizzle some high quality olive oil and some white balsamic vinegar over it.
- Shortly roast the pine nuts.
- Spoon the stracciatella over the salad, add the balsamic onions and finally the pine nuts. Season with some salt & pepper.