Mixed salad with Parmesan and raspberry vinaigrette

Ingredients for 2 servings:

• 100 g mixed salad, e.g. rocket, lamb’s lettuce, romaine lettuce, oak leaf lettuce etc.
• 10 cocktail tomatoes
• 1 bag of pine nuts
• 1 piece(s) Parmesan
• 3 tbsp olive oil or walnut oil
• 2 tbsp Balsamic vinegar (raspberry)
• 1 small shallot(s)
• 1 small garlic clove(s)
• 1 tsp honey
• ¾ tsp mustard
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Mix the different types of fresh lettuce (you can often find them already mixed at the market). Wash and dry the lettuce and divide it between 2 deep plates. Wash and dry the cherry tomatoes, halve them and add them to the salad. Roast the pine nuts in a frying pan until golden brown and scatter them over the lettuce. For the vinaigrette, finely chop/press the shallot and garlic. Add the oil, vinegar, mustard and honey, season with salt and pepper and mix well. Drizzle over the lettuce with a spoon. Grate the Parmesan cheese over the lettuce. Serve with fresh baguette.