Elderflower mustard with colourful salad

Name: Elderflower mustard with colourful salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Carrots; 2 Baby romaine salads (à approx. 125 g); 1 (approx. 275 g) small picking salad; 2 discs hot smoked ham (approx. 50 g each); 4-5 Tbsp white balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Olive oil; 125 g Tete de moine cheese (15-17 g per flower); 6 Tl Elderflower Mustard

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Carrots
2 Baby romaine salads (à approx. 125 g)
1 (approx. 275 g) small picking salad
2 discs hot smoked ham (approx. 50 g each)
4-5 Tbsp white balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 TABLESPOONS Olive oil
125 g Tete de moine cheese (15-17 g per flower)
6 Tl Elderflower Mustard

Directions

1
Peel, wash and roughly grate the carrots. ##Römersalat## and pickled lettuce, wash (put a few leaves of pickled lettuce aside) and cut remaining lettuce into strips.
2
Pluck the ham into bite-sized pieces. Mix salad, carrots and ham. Mix vinegar, salt, pepper and sugar, fold in oil. Pour marinade over the salad and mix. Lay out plates with 1-2 picking salad leaves each, distribute dressed salad on top.
3
Arrange on plates with ##cheese## and 1 1/2 tsp. mustard each.