Winter salad with honey-mustard dressing

Ingredients for 4 servings:

• 100 g lamb’s lettuce
• 200 g beetroot (jar), drained
• ½ orange(s), the squeezed juice
• 1 apple, approx. 200 g
• 2 tbsp salad seed mix or sunflower seeds
• 250 g mushrooms
• 4 tbsp rapeseed oil
• n. B. Salt and pepper from the mill
• 1 tbsp honey, or 2 tbsp to taste
• 2 tsp mustard, medium hot

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Lamb’s lettuce with fresh mushrooms and beetroot

Clean and tear apart the lamb’s lettuce. Drain the beetroot and cut into thin strips. Squeeze the orange. Peel and core the apple, cut into thin wedges, and drizzle with 1-2 tablespoons of orange juice. Arrange everything on a plate. Lightly toast the lettuce seeds in a pan without fat, remove, and allow to cool. Clean the mushrooms and thinly slice them. Fry them in 2 tablespoons of hot rapeseed oil, season with salt and pepper. Whisk the remaining orange juice with the honey, mustard, and the remaining rapeseed oil, and season with salt and pepper. Arrange the mushrooms and seeds on the salad, drizzle with the dressing, and serve immediately. If the salad dressing is too strong, you can dilute it with water.