Warm lamb's lettuce with oyster mushrooms, tomatoes and mozzarella

Ingredients for 2 servings:

• 200 g lamb’s lettuce, sorted and washed
• 300 g oyster mushrooms, fresh
• 250 g cocktail tomatoes
• 1 pack of mozzarella
• 1 bunch of spring onions
• olive oil
• Balsamic vinegar
• Salt and pepper (freshly ground)
• oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

as a starter or light main course

Preheat oven to approximately 200 degrees Celsius (400 degrees Fahrenheit), ideally using a grill (important!). Briefly stir-fry the oyster mushrooms in a large, very hot pan, preferably in peanut oil, until they begin to shrink slightly. Season with salt and pepper. Let cool until lukewarm. Slice the mozzarella, spring onions, and tomatoes. Dry the cleaned lamb’s lettuce with a salad spinner and place it in a baking dish, tossing with the spring onions. Arrange the oyster mushrooms on top, then the tomatoes (season again with salt and pepper), and finally the mozzarella. Drizzle with balsamic vinegar and olive oil and place in the oven (it must be hot by now!). As soon as the mozzarella starts to melt, remove the dish from the oven, divide it between cold plates, and serve immediately. This way the salad stays crisp, even after being baked! An unusual but delicious Italian recipe that’s always a hit. It goes perfectly with any kind of white bread. This batch is enough for two as a main course.