Salad with Herbs, Oyster Mushrooms and Pumpkin Seeds
- For the salad
- 100 grams lamb's lettuce
- 100 grams mixed Fresh herbs (such as arugula, baby dandelion, watercress, sorrel, wild garlic)
- 100 grams salad
- 300 grams Oyster mushrooms
- 2 tablespoons olive oil
- For the dressing
- 5 tablespoons White vinegar
- ½ teaspoon Mustard
- 1 teaspoon sugar
- freshly ground peppers
- 4 tablespoons Corn oil
Toast the pumpkin seeds in a dry pan.
For the salad, rinse the lettuce and herbs and tear into bite-sized pieces. Arrange the salad on four plates.
Trim the oyster mushrooms, cut into bite-sized pieces and fry quickly in hot olive oil.
In the meantime for the dressing, beat the oil, vinegar, mustard and sugar, then season with salt and pepper. Drizzle the dressing on the salad and distribute the oyster mushrooms on top.
Sprinkle with pumpkin seeds and chives and serve.