Mixed salad with warm mushrooms and honey-mustard vinaigrette

Ingredients for 4 servings:

• ½ head of iceberg lettuce
• 2 bell peppers, red and yellow
• 1 can corn, well drained
• 250 g cocktail tomatoes, red and yellow
• 500 g mushrooms, brown or white
• 1 onion(s), red
• 1 tsp vegetable broth, instant
• 250 ml water
• 5 tbsp vinegar of your choice (e.g. balsamic vinegar bianco)
• 1 tbsp olive oil
• 2 tbsp mustard of your choice
• 2 tbsp honey or agave syrup
• Salt and pepper, colorful, from the mill
• 1 handful of seasonal herbs
• Oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

for connoisseurs and/or calorie-conscious people, with vegan alternative

Wash the iceberg lettuce thoroughly, drain, and cut into bite-sized pieces. Wash the bell peppers, remove the seeds, and cut into thin strips. Wash the cherry tomatoes and halve or quarter them. Trim and slice the mushrooms. Finely dice the onion. Wash the herbs and carefully pat them dry, then finely chop and set aside. Boil 250 ml of water and add 1 teaspoon of vegetable stock, then set aside. Heat the oil in a pan until very hot and fry the mushrooms briefly. Then add the onions and cook briefly. Season with salt and pepper. Deglaze with the vegetable stock and simmer over low heat until the vegetable stock has completely reduced. In a coffee pot, combine the vinegar, oil, mustard, and honey to make a vinaigrette. Please taste, as I always mix it to my liking. You may want to add a little more of one or two ingredients until it tastes good. Season with salt and freshly ground pepper. Arrange the iceberg lettuce, then the bell pepper strips, corn, and cherry tomatoes on four deep plates, then arrange the warm mushrooms on top. Drizzle with the vinaigrette and finally sprinkle with the fresh herbs. This goes well with baguette or freshly baked bread. You can quickly create a vegan salad by using agave syrup instead of honey. We’re serving this salad as a main course; for an appetizer, I would reduce the quantities slightly.