Warm feta with oven-baked tomatoes on lamb's lettuce with mustard dressing and whole-wheat croutons

Ingredients for 1 servings:

• 75 g lamb’s lettuce
• 125 g feta cheese
• 1 m.-sized tomato(s)
• 1 small onion(s)
• 1 slice(s) wholemeal bread
• 1 tbsp mustard, medium hot
• olive oil
• Balsamic vinegar
• Sugar
• Herbs of Provence
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Wash the lamb’s lettuce and drain. For the dressing, mix together the mustard, olive oil, vinegar, sugar, salt, and pepper, adding a little water for the right consistency. Toss the lamb’s lettuce in a deep plate with 3/4 of the dressing and set aside. Slice the feta and tomatoes and arrange them on aluminum foil. Drizzle with olive oil, season with salt, pepper, and Provençal herbs, wrap tightly in aluminum foil, and place on a baking tray in the oven (preheated to 200 degrees Celsius) for 20 minutes. In the meantime, dice the wholemeal bread and toast it in a pan over high heat in olive oil. Arrange the tomatoes and feta on top of the lamb’s lettuce and scatter the croutons and remaining dressing decoratively on top.