Salad of Asparagus in Vinegar-Oil Dressing

Pick lettuce a little bit, rinse clean, drain well.

Remove the peel from the onions, finely dice the white onion, cut the red onion into rings. Halve cheese, cut into small leaves.

Cut cress into small pieces, clean spring leek, cut into fine rolls. Clean cherry tomatoes, cut out core, cut into quarters. Arrange frisée lettuce as a bed on flat plate.

Stir onion cubes with mustard, honey and vinegar. Add oil, season with salt and pepper. Add cheese, tomatoes, green onions and onion rings, mix well and leave for 15 min.

Bake pretzels until crispy.

Serving:

Arrange cheese salad on frisee bed, sprinkle with cress.

Add pretzels.

469 Kcal – 12 g fat – 44 g egg white – 44 g carbohydrates – 3, 5 Be

Our tip: It is best to use fresh herbs for a particularly good aroma!

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