Oak leaf salad with pine nuts and croutons

Ingredients for 4 servings:

• 1 head of oak leaf lettuce
• 4 tbsp pine nuts
• 1 roll (onion baguette roll)
• 1 tbsp olive oil
• 2 tbsp vinegar (raspberry vinegar)
• 4 tbsp oil (walnut oil)
• 1 tsp honey
• 1 tsp mustard
• 1 tsp vegetable broth, instant

Instructions

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

Divide the oak leaf lettuce into leaves, wash thoroughly, and remove any brown spots. Dry and tear into bite-sized pieces. Toast the pine nuts in a dry pan, stirring constantly. Set aside. Cut the baguette into 1 x 1 x 1 cm cubes. Heat the olive oil in a pan and toast the bread cubes, stirring occasionally, until crispy. Set aside. Mix the remaining ingredients to make a dressing, season with honey, mustard, and vegetable stock powder. Toss the salad with the dressing and drizzle over the salad. Add the croutons just before serving to prevent them from becoming mushy. Mushrooms, such as pink button mushrooms, also go well with this salad.