Travelamigos zucchini and mushroom salad with balsamic vinaigrette

Ingredients for 2 servings:

• 1 small zucchini (about the size of half a cucumber)
• 4 m.-large mushrooms, brown
• 1 spring onion(s)
• 4 tbsp Balsamic vinegar bianco
• 2 tbsp olive oil, good
• 1 tsp, strained mustard, medium hot
• 1 tbsp sugar
• 8 leaves basil, fresh
• 2 sprigs of thyme, fresh
• Salt and pepper from the mill

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Total time approx. 40 minutes

Pure leftovers became our versatile favorite side salad

Whisk together balsamic vinegar, olive oil, mustard, sugar, salt and pepper, torn basil leaves and thyme leaves (stripped or picked from the sprigs) to make a vinaigrette and season to taste. Halve and quarter the zucchini and cut into thin slices. Halve the mushrooms and also cut into thin slices. Finely slice the spring onions. Add everything to the vinaigrette and mix. The amount of sauce may seem too small at first, but that’s deceptive because the zucchini will still release liquid. The salad needs to marinate for a while (about 30-60 minutes – as long as it takes to prepare the actual meal; a longer marinating time doesn’t hurt either). After marinating, season again with salt, pepper and perhaps a little sugar. We think the salad is a delicious side dish to pasta or grilled dishes. The salad can be varied in many ways; for example, you can add a few side dishes. For example, you can also add tomatoes or peppers or add fried bacon cubes or shrimp on top.