Colorful Leafy Salads

Ingredients

• 2 yellow tomatoes
• 2 tbsp balsamic vinegar
• 1 tbsp pear juice (iodized salt)
• 1 tsp maple syrup
• 1 pinch ginger powder
• 1 tbsp Sunflower oil
• 100 g oyster mushrooms
• 300 g mixed leafy salad
• 1 bunch fresh herbs
• 1 tsp Rapeseed oil

Instructions

1. 1.

   Rinse the yellow tomatoes with boiling water and let them cool. Cut tomatoes in half, remove stems and seeds, and dice the flesh into small cubes.

2. 2.

   Whisk balsamic vinegar with pear juice, iodized salt, maple syrup, and ginger powder; fold in sunflower oil. Gently fold tomato cubes into the dressing and season to taste.

3. 3.

   Wipe oyster mushrooms with a damp cloth or kitchen paper and slice into strips. Clean, rinse, dry, and tear salad leaves into bite-sized pieces.

4. 4.

   Wash herbs and shake dry. Remove some leaves for garnish, finely chop the rest, and stir into the yellow tomato vinaigrette. Rub a non-stick pan with rapeseed oil and heat. Quickly sauté mushroom strips all around and lightly salt at the end.

5. 5.

   Arrange leafy salads decoratively on plates. Distribute oyster mushrooms over them and drizzle with yellow tomato vinaigrette. Sprinkle remaining herbs on top.