Iceberg lettuce with strawberries, feta and pomegranate

Ingredients for 4 servings:

• ½ iceberg lettuce
• 150 g strawberries
• 25 g pine nuts
• 1 feta cheese
• ½ pomegranate
• 1 tsp liquid honey
• 2 tbsp vinegar essence
• lots of apple cider vinegar
• some balsamic cream, dark
• some olive oil
• some herbs (chives, rosemary, lovage, 1 fresh bay leaf, 1 – 2 mint leaves)
• 1 pinch of salt
• 1 pinch(s) of pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Cut the feta into cubes and marinate with a little olive oil and herbs. Alternatively, use pickled or homemade feta. Tear and wash the iceberg lettuce. Wash the strawberries, remove the stems, and dice them. Remove the pomegranate seeds. Wash the herbs, pat them dry, and chop them as finely as possible. Roast the pine nuts in a pan without oil. Be careful, they burn easily. Remove the pan from the heat and add the honey to the hot pan with the pine nuts. Some of the nuts will stick together. Set the pan with the pine nuts aside to cool. In a salad bowl, make the desired amount of salad dressing from olive oil, vinegar essence, apple cider vinegar, dark balsamic vinegar, herbs, salt, and pepper, and season to taste. Since strawberries, pine nuts with honey, and feta cheese with olive oil and herbs add additional flavors, the dressing should be a bit more acidic so the salad doesn’t taste like a dessert. Add the pine nuts to the dressing, breaking up any clumps with a spoon. The vinegar and oil will prevent them from sticking together again. If necessary, add a little more vinegar to the dressing to create a slight acidity. Just before serving, dress the iceberg lettuce and fold in the pomegranate seeds, strawberries, and feta cheese.