Ceniel's summer salad

Ingredients for 4 servings:

• 1 pomegranate
• 1 large head of lettuce
• 3 chicory
• 100 g cooked ham (butcher’s ham)
• 250 g mushrooms
• 1 box of cress
• 1 bunch of radishes
• 100 ml balsamic vinegar
• 5 tbsp olive oil
• 6 tsp raw cane sugar
• Salt and pepper, black
• Cayenne pepper
• Garden herbs, frozen

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

simple and perfect for hot summer days

Clean the pomegranate and set aside the seeds. Clean the lettuce and dice the chicory. Remove the bitter core in the middle. Cut the butcher’s ham into thin cubes and set aside. Trim the cress and also set aside. Slice the mushrooms and sauté them in a pan with a little olive oil. Combine all prepared ingredients in a large bowl. For the salad dressing, combine the balsamic vinegar, olive oil, and raw cane sugar. Stir until the sugar is completely dissolved. Season to taste with salt, pepper, and cayenne pepper. If desired, you can add frozen garden herbs to the dressing. Pour the dressing over the salad and mix everything well.