Batavia salad with cherry tomatoes and hazelnut kernels

Ingredients

• 150 g Mushrooms
• 1 Red Onion
• 6 tbsp rapeseed oil
• Salt
• Pepper (freshly ground)
• 1 tsp medium-hot mustard
• 2 tbsp Apple cider vinegar
• 2 tbsp lemon juice
• 2 tbsp chives ribbons
• 2 tbsp freshly chopped dill
• 1 Batavia salad
• 200 g Cherry tomatoes
• 30 g toasted hazelnuts

Instructions

1. 1.

   Clean the mushrooms and slice them. Peel and finely dice the onion. Heat 2 tbsp oil in a pan. Sauté the onion over medium heat, add the mushrooms and cook briefly. Season with salt and pepper and set aside.

2. 2.

   For the herb vinaigrette whisk mustard with vinegar, lemon juice and remaining oil. Season with salt and pepper. Add the herbs.

3. 3.

   Wash the salad thoroughly, dry it, tear into bite-sized pieces if desired, then place in a bowl and toss with the sauce.

4. 4.

   Wash and halve the tomatoes. Toast hazelnut flakes in a dry pan. Distribute mushrooms and tomatoes over the salad and sprinkle with hazelnut flakes.