Bean mortadella salad with Dijon vinaigrette

Name: Bean mortadella salad with Dijon vinaigrette
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g green beans; 7-10 Tbsp salt, white pepper; 150 g cherry tomatoes; 2 small onions (e.g. red); 125 g Italian mortadella in; 7-10 Tbsp wafer-thin slices; 1 collar Arugula (rocket); 1 large leaf salad (e.g. Lollo rosso); 7-10 Tbsp Chives; 5-6 Tbsp White wine vinegar; 2 TABLESPOONS coarse mustard (e.g. Dijon); 1-2 TEASPOONS liquid honey; 6 TABLESPOONS Oil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g green beans
7-10 Tbsp salt, white pepper
150 g cherry tomatoes
2 small onions (e.g. red)
125 g Italian mortadella in
7-10 Tbsp wafer-thin slices
1 collar Arugula (rocket)
1 large leaf salad (e.g. Lollo rosso)
7-10 Tbsp Chives
5-6 Tbsp White wine vinegar
2 TABLESPOONS coarse mustard (e.g. Dijon)
1-2 TEASPOONS liquid honey
6 TABLESPOONS Oil

Directions

1
Wash and clean the beans and possibly halve them. Cook in boiling salted water for 13-15 minutes. Quench and drain. Wash and halve the tomatoes. Peel and halve onions and cut them into fine strips
2
Quarter bologna slices. Clean, wash and drain the rocket and salad and pluck into pieces. Wash chives, cut into small rolls
3
Mix vinegar, mustard and honey. Season with salt and pepper. Embezzle oil. Stir in chives. Mix prepared salad ingredients with vinaigrette. Arrange in a bowl