Green Salad with Artichoke Hearts, Cherry Tomatoes, Onions and Mustard Garlic Vinaigrette

Ingredients

• 1 head frisée lettuce
• 0.5 head radicchio
• 80 g lamb's lettuce
• 12 red cherry peppers
• 12 artichoke hearts (canned, drained)
• 1 Red Onion
• 2 stalks celery
• 2 tbsp white wine vinegar
• 1 tbsp coarse mustard
• 1 tsp Honey
• 4 tbsp olive oil
• Salt
• pepper (ground)

Instructions

1. 1.

   Separate the frisée and radicchio leaves, wash, trim, dry, and cut into bite‑size pieces. Rinse the lamb's lettuce, trim, and dry. Cut the cherry peppers in half. Drain the artichoke hearts and halve them. Peel the onion, halve it, and slice thinly or shave. Wash, trim, and slice the celery into thin strips. Combine all salad ingredients on a plate. Whisk vinegar, mustard, and honey; gradually whisk in olive oil. Season with salt and pepper, drizzle over the salad, and serve.