Lamb's lettuce with beer dressing

Ingredients for 4 servings:

• 250 g lamb’s lettuce
• 1 pack of cress
• 1 bunch of dandelions (you can also use arugula)
• 1 small head of radicchio
• 200 g oyster mushrooms, or others such as chanterelles, button mushrooms, etc.
• 4 slices of toast
• butter
• 150 ml beer (pilsner)
• 60 ml balsamic vinegar
• 40 ml rapeseed oil
• 1 tsp mustard
• some garlic
• salt and pepper
• Sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

delicious starter

Mix the dressing ingredients thoroughly with a hand blender. Trim, mix, wash, and dry the lettuce. Remove the crusts from the toast and dice the bread. Melt the butter in a pan, fry the bread cubes until golden brown, and pat dry on kitchen paper. Cut the thick stems off the oyster mushrooms. Cut the mushrooms into wide strips. Heat the butter in a pan and fry the mushrooms. Season with salt and pepper. Serve on plates. Marinate the lettuce with the dressing and place it with the mushrooms. Sprinkle the bread cubes on top.