Field salad with pomegranate and papaya balls

Ingredients for 4 servings:

• 150 g lamb’s lettuce
• 1 pomegranate (sweet goods)
• 1 papaya
• 1 mushroom (giant mushroom)
• 4 tbsp Balsamic vinegar, white
• 12 tbsp oil, neutral
• 1 shallot(s)
• 1 tsp mustard (Dijon)
• Salt
• pepper
• pine nuts

Instructions

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

Wash the lamb’s lettuce and spin dry. Remove the pomegranate seeds, making sure to remove any white membranes that remain. Collect the juice. Thinly slice the mushrooms and cut small balls out of the papaya. Arrange the salad decoratively on the plates and arrange the mushroom slices, papaya balls, and pomegranate seeds on top, creating a beautiful interplay of colors. Lightly toast the pine nuts and sprinkle them on top. Mix the remaining ingredients to make a dressing and add pomegranate juice (amount as needed). Drizzle the dressing over the prepared salad. You could also top it with roasted turkey breast strips; this would make a great food combining main course.