Vogerlalat rinse thoroughly, clean and spin dry. For the dressing, mix clear soup with paradeis pulp, mustard, balsamic vinegar, oil, salt, pepper and 1 pinch of sugar.
Remove the skin from the avocado, cut in half lengthwise and scoop out the stone. Cut avocado into wedges and mozzarella into thin slices. Mix both with the dressing and fold in the lettuce. Arrange on a platter. [I plated the Vogerlsalat and topped with avocado & mozzarella, then drizzled dressing on top].
Toast crusty toast and cut into cubes. Sprinkle over leaf lettuce. Add ham.
Tip: It’s best to use your favorite ham – then your dish tastes twice as good!
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