Light winter salad with roast beef cold cuts

Name: Light winter salad with roast beef cold cuts
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1/2 Frisée salad; 1 Oak leaf salad; 100 g Lamb's lettuce; 1–2 small red onions; 1 TEASPOON + 4 tablespoons oil; 50 g Pumpkin seeds; 7-10 Tbsp Salt; 2 TEASPOONS Fig mustard sauce; 1 TEASPOON Maple syrup; 5 TABLESPOONS Cider vinegar; 7-10 Tbsp Pepper; 4 stalks of chives; 16 discs Roast beef cold cuts

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

1/2 Frisée salad
1 Oak leaf salad
100 g Lamb's lettuce
1–2 small red onions
1 TEASPOON + 4 tablespoons oil
50 g Pumpkin seeds
7-10 Tbsp Salt
2 TEASPOONS Fig mustard sauce
1 TEASPOON Maple syrup
5 TABLESPOONS Cider vinegar
7-10 Tbsp Pepper
4 stalks of chives
16 discs Roast beef cold cuts

Directions

1
Wash and clean the salad and possibly pluck into bite-sized pieces. Peel and halve the onions and cut them into thin slices. Heat 1 tsp. oil in a frying pan. Fry the pumpkin seeds for 2-3 minutes. Season with salt, take out and let cool down
2
Mix fig mustard, maple syrup and vinegar, season with salt and pepper. Fold in 4 tablespoons of oil. Wash the chives, shake dry and cut into small rolls. Stir the chives into the vinaigrette
3
Mix salad, pumpkin seeds and vinaigrette. Arrange salad and roast beef on plates