Summer salad in honey-mustard dressing

Ingredients for 3 servings:

• 1 lettuce(s)
• 1 large nectarine(s)
• 1 sprig(s) peppermint, fresh
• 1 onion(s), red
• 1 pack of pine nuts, approx. 30 g
• 3 pieces of feta cheese
• 1 large egg(s)
• 4 tbsp flour
• 10 tbsp sunflower oil
• 8 tbsp herb vinegar
• 2 tsp mustard
• some honey or 1 shot of agave syrup
• salt and pepper

Instructions

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

with baked feta, nectarine and peppermint

For this salad, first clean the lettuce, slice the red onion into rings, and cut the nectarine into thumb-sized pieces. Use scissors to cut the peppermint leaves into very small pieces. For the feta cheese, whisk the egg on a plate and roll the cheese in it, then immediately coat it in flour on a separate plate. Set the breaded feta cheese aside. For the dressing, put sunflower oil, vinegar, mustard, agave syrup (I personally prefer the flavor) or honey, and plenty of salt and pepper into a jam jar. Shake the jar well. Season the dressing briefly and add a little more sweetness if desired. Toast the pine nuts in a non-stick pan until golden brown. In the same pan, heat a little oil and slowly fry the feta cheese over medium heat until golden brown. In a bowl, toss the salad with the dressing. Now arrange everything nicely on plates. First add the salad, then sprinkle the remaining ingredients on top and drape the feta on top.