Mixed salad with tomatoes and fried mushrooms

Ingredients for 2 servings:

• 2 m.-tall vine tomatoes
• 4 m.-large mushrooms
• 2 onions, red
• 2 spring onions
• 7 radishes
• 1 tbsp oil for frying
• 2 tbsp white wine vinegar
• 1 tbsp water
• 1 tbsp walnut oil
• 1 tsp 8 herbs, frozen
• salt and pepper
• ½ tsp mustard, medium hot
• Sugar or sweetener

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Wash the tomatoes, halve them, and remove the stems. Then slice the tomatoes. Trim and slice the mushrooms. Peel the onions, halve them, and slice them into rings. Cut the spring onions into small rolls. Wash and dice the radishes. Heat 1 tablespoon of oil in a pan, then fry the red onions and mushrooms until golden brown. Remove from the pan and let cool. Meanwhile, place the tomato slices and diced radishes in a bowl and add the cooled onions and mushrooms. Make a dressing with the white wine vinegar, water, walnut oil, 8-herb blend, salt and pepper, mustard, and sweetener. Arrange the salad on plates, drizzle with the dressing, and garnish with the spring onions.