Pretzel salad

Ingredients for 4 servings:

• 2 large pretzels
• 8 tbsp olive oil
• 2 tbsp butter
• 6 radishes
• 150 g cherry tomatoes
• 1 cucumber(s)
• n. B. white wine vinegar, approx. 2 – 3 tbsp
• salt and pepper
• 1 tsp honey, liquid
• 1 tbsp mustard, sweet
• 100 g young leaf spinach

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Cut the pretzels into thin slices. Heat 4 tablespoons of olive oil with the butter in a pan and fry the pretzel slices over medium heat until crispy. Trim and slice the radishes. Halve the cherry tomatoes. Quarter the cucumber lengthwise, scoop out the seeds, and cut the cucumber into pieces. Place everything in a bowl. Add 4 tablespoons of olive oil, 2 to 3 tablespoons of white wine vinegar, a little salt, pepper, runny honey, and sweet mustard, and mix thoroughly. Trim, wash, and spin dry the baby spinach. Add it to the cucumber mixture, stir in the pretzel slices, and arrange everything on a platter.