Ingredients for 3 servings:
- 125 g rocket or lamb’s lettuce
- salt and pepper
- some mustard
- 6 tbsp olive oil
- 6 tbsp white balsamic vinegar
- 6 tbsp pine nuts
- 2 carrots
- 500 g cherry tomatoes
- 1 pinch(s) of sugar
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Wash the lettuce or arugula, dry it, and remove any coarse stems. Cut the leaves into bite-sized pieces. Wash and quarter the tomatoes. Peel the carrots and cut them into thin sticks. Lightly toast the pine nuts in a dry pan. Be careful: they will quickly turn black. Mix a vinaigrette of vinegar, oil, mustard, salt, pepper, and sugar and mix with the arugula or lettuce. Arrange on a plate and scatter the tomatoes and carrot sticks over the top. Sprinkle with the pine nuts. Serve with freshly baked ciabatta.



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