Thanksgiving salad

Ingredients for 2 servings:

• ½ head of lettuce (Tricolore lettuce or alternatively Lollo Biondo + Lollo Rosso)
• 1 carrot(s)
• 5 mushrooms, brown
• 3 tomatoes (Kumato tomatoes, alternatively vine tomatoes)
• 1 bell pepper(s), red
• 20 grapes, red
• 150 g feta cheese
• e.g. salt and pepper
• 10 walnut halves
• 3 tbsp oil
• 1 tbsp balsamic vinegar, dark
• 1 tbsp honey
• 1 tsp mustard
• 1 pinch of cinnamon

Instructions

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

simple, tasty autumn salad with that certain something

Pick the leaves off the tricolor lettuce (I like to use the one with the root ball), wash them, and tear them into small pieces. Add them to the bowl. Coarsely grate the carrot, slice the mushrooms, and strip the bell pepper. Cut the kumatos into eighths and halve the grapes. Add everything to the salad in the bowl. Drain the feta and cut it into small cubes, then add it to the salad. Season with salt and pepper to taste. For the dressing, mix the oil with balsamic vinegar, honey, mustard, and a pinch of cinnamon. Pour over the salad and let it sit for a moment. Scatter the walnut halves over the salad and serve. The salad is beautifully colorful and the combination of ingredients gives it a wonderfully autumnal feel. Serve with baguette or something similar.