Colorful frisee salad

Ingredients for 2 servings:

• 200 g frisée lettuce
• 1 cup mini mozzarella, 125 g
• 5 medlars, Japanese (Nespera)
• 2 tbsp mixed seeds (sunflower, pumpkin, flaxseed)
• 5 cocktail tomatoes
• 4 tbsp water
• 3 tbsp Greek yogurt
• 1 tsp mustard
• 1 tbsp lemon juice, freshly squeezed
• n. B. Salt and pepper, freshly ground
• some lemon zest

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

a dish to fill you up in the summertime

Wash the lettuce and spin dry. Cut into approximately 5 cm pieces and place on a large plate. Wash the tomatoes, halve them, and arrange them on the salad. Remove the stems and blossoms from the Nespera, halve them, and remove the seeds. Cut them into eighths and also arrange them on the salad. Remove the mozzarella balls from the brine and arrange them on the salad. Sprinkle with the seed mix. Mix all the ingredients for the dressing thoroughly and season with salt and pepper to taste. Pour the dressing into a small glass and serve with the salad. A quick tip: Nespera may not be available everywhere (where I live in Portugal, they are ripe in April). As an alternative, you can try nectarines, peaches, or apricots when they are ripe.