Apricot Salad

Ingredients

• 400 g green asparagus
• 0.5 head lettuce
• 2 Apricots
• 100 g cherry tomatoes
• 2 balls mozzarella
• 1 Red Onion
• 1 Garlic clove
• 1 tsp grainy mustard
• 1 tbsp balsamic vinegar
• 2 tbsp white wine vinegar
• Salt
• pepper (from the mill)
• 3 tbsp germ oil
• 1 tbsp chopped parsley
• olives (6 green and 6 black, pitted)

Instructions

1. 1.

   Peel the lower third of the asparagus, trim ends, cut diagonally into ~1 cm pieces, boil in salted water for about 6 minutes until just tender, drain and cool.

2. 2.

   Wash, clean, and dry lettuce; tear into bite-sized pieces.

3. 3.

   Wash cherry tomatoes and halve them.

4. 4.

   Cut mozzarella into cubes.

5. 5.

   Peel onion and dice it.

6. 6.

   Peel garlic and finely chop it.

7. 7.

   Whisk vinegar with salt, pepper, and mustard; fold in oil and stir in parsley.

8. 8.

   Combine salad ingredients with the dressing and garnish with halved olives before serving.