Winter salad with mushrooms

Ingredients for 2 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 200 g oyster mushrooms
• 4 tbsp oil (sunflower)
• salt and pepper
• 100 g mixed salad, e.g. dandelion, Lollo Rosso, lamb’s lettuce
• 1 box of cress
• 100 g sprouts (sunflower), alternatively mung bean sprouts
• 1 tbsp honey
• 2 tbsp vinegar (white wine)
• 30 g sunflower seeds

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Finely dice the onion and garlic. Halve or quarter the mushrooms, depending on their size. Sauté vigorously in 2 tablespoons of oil. Then reduce the heat. Add the onion and garlic and let it become translucent. Season with salt and pepper, and let it cool. Rinse and drain the lettuce, cress, and sprouts. Tear the lettuce leaves, if necessary, toss them with the cress, sprouts, and the mushroom mixture, and serve on plates. For the dressing, combine the honey and vinegar, season with salt and pepper. Whisk in the remaining oil. Pour over the salad. Roast the sunflower seeds in a dry pan until golden brown, stirring occasionally. Sprinkle over the salad while still warm. Fresh baguette goes perfectly with it.