Mushroom Salad

For the mushroom salad, wash the young onion and cut into rings. Mix both vinegars with mustard, honey, salt and pepper. Then mix in safflower and pumpkin seed oil.add the spring onion rings to the dressing.

Wash the radishes, remove the roots and cut into small slices. Clean the mushrooms and cut into bite-sized pieces or slices. Wash the lettuce and spin dry. Pluck into bite-sized pieces. Wash the tomatoes, remove the stalk and seeds and cut into quarters or eighths, depending on the size.

Sauté the mushrooms in a pan with olive oil until the liquid has evaporated. Season with salt and pepper.

Now mix the lettuce with the fried mushrooms and the radishes. Cover the salad with the dressing, decorate with chive rolls and serve the mushroom salad cold.

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