Lamb's lettuce with truffled kohlrabi and pine nuts

Ingredients for 4 servings:

• 400 g lamb’s lettuce
• 20 g pine nuts
• 1 m.-large kohlrabi
• 10 ml truffle oil, white
• 10 ml Balsamic vinegar, white
• 3 ml olive oil
• 1 pinch of salt
• 1 pinch(s) black pepper, freshly ground
• 1 pinch(s) of sugar
• 1 tsp, strained mustard, medium hot

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

very fine tasty salad, great starter

Peel the kohlrabi generously and cut into thin slices, then quarter these again. Marinate the kohlrabi slices in a tall container with the truffle oil for 1-2 hours. Trim and wash the lamb’s lettuce thoroughly. For the salad dressing, mix or blend the balsamic vinegar, sugar, salt, pepper, olive oil, and mustard well. Mix the marinated kohlrabi slices with the lamb’s lettuce and toss with the salad dressing. Toast the pine nuts in a non-stick pan without fat until golden brown, stirring frequently to prevent burning. Sprinkle the warm pine nuts over the salad and serve immediately.