Maultaschensalat Katrin's style

Ingredients for 4 servings:

• 4 large Maultasche(s), 90 g each
• ½ zucchini, diced
• ½ onion(s), diced
• 4 spring onions, sliced
• 50 g pine nuts
• 10 stalk(s) green asparagus, chopped and ends trimmed
• 80 g bacon, streaky, diced
• 2 cloves garlic, sliced
• 100 g mixed leaf salad
• 3 tbsp olive oil
• 1 tbsp Balsamic vinegar, white
• 2 tbsp mustard, sweet, or balsamic mustard
• 1 tsp honey
• ½ red bell pepper(s), diced
• 4 cherry tomatoes or cocktail tomatoes, quartered
• broth
• Parmesan
• butter
• Olive oil for frying

Instructions

Working time approx. 45 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 35 minutes

with crunchy spring vegetables

Cook the Maultaschen in the broth according to the package instructions. Dice the onion and melt it in a little butter along with the drained Maultaschen. Remove from the pan and set aside. Fry the zucchini and asparagus in a little olive oil for 10 minutes until al dente. Then add the spring onions and bell peppers. After another 5 minutes, add the bacon and garlic and fry for another 3 minutes. Let everything cool. Lightly toast the pine nuts in the pan. Then toss everything with the lettuce and quartered tomatoes. Make a dressing from the oil, vinegar, mustard, and honey and mix it in before serving. Garnish with shaved Parmesan cheese, if desired, and enjoy while still warm.