Warm salad dressing

Ingredients for 2 servings:

• 8 tbsp oil (sunflower oil)
• 8 tbsp balsamic vinegar
• ½ bag(s) almonds (slivers)
• 1 clove(s) garlic
• 2 tbsp honey
• 1 tbsp mustard
• salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Heat sunflower oil in a pan, add the almond slivers, and toast until golden brown. Crush in the garlic clove. Briefly remove the pan from the heat and deglaze with balsamic vinegar. (Make sure you tilt your head aside, as the rising vinegar vapors will take your breath away for a moment.) Then stir in the honey and mustard, season with salt and pepper, and simmer gently to keep the sauce warm. If the sauce cools too much, it will become quite thick; you’ll just have to experiment with it. Arrange a variety of salads—mixed if you like—on the plate. Lamb’s lettuce, arugula, or frisée are best. Drizzle the salad dressing over the salad and eat immediately, as the warm dressing will help the salad shrink relatively quickly. The recipe doesn’t make much dressing, but it’s relatively concentrated and tastes INSANELY GOOD!