- 50 grams young Spinach
- 50 grams Frisée
- 50 grams dried tomatoes (in oil)
- 150 grams young, green Asparagus
- 1 yellow Bell pepper
- 50 grams black Olives
- 3 hard-boiled eggs
- 100 grams Prosciutto (sliced)
- 2 tablespoons White vinegar
- ½ teaspoon Mustard
- 1 pinch sugar
- freshly ground pepper
- 5 tablespoons olive oil
Rinse and trim the spinach and lettuce and shake dry. Tear the lettuce into bite-sized pieces. Rinse the asparagus, cut off the ends and cook in salted water for about 8 minutes. Cook until al dente, drain, rinse and drain again.
Rinse and trim the bell pepper, cut in half, remove the seeds and ribs and cut crosswise into strips. Drain the tomatoes, pat dry and cut into strips.
For the dressing, combine the vinegar, mustard and sugar and season with salt and pepper. Gradually whisk in the oil.
Peel the eggs and cut in half lengthwise.
Arrange the spinach on plates along with the remaining ingredients. Serve drizzled with the dressing.