Field Salad with Herbs

Ingredients

• 200 g field salad
• 80 g radishes
• 1 box garden cress
• 2 Spring Onions
• 1 handful fresh herbs (parsley and chervil)
• 4 tbsp white balsamic vinegar
• 6 tbsp Olive oil
• Salt
• Pepper (freshly ground)
• a pinch sugar

Instructions

1. 1.

   Wash, trim, and dry the field salad. Wash, trim, and finely slice the radishes. Trim the cress and combine it with the field salad and radishes in bowls.

2. 2.

   For the dressing, wash, trim, and cut the spring onions into thin rings. Rinse the herbs, shake dry, pluck, and chop. Whisk together vinegar, olive oil, 2-3 tbsp cold water, salt, pepper, and sugar; taste and adjust. Fold in the herbs and spring onions, drizzle over the salad, and serve.