Herb Salad with Oyster Mushrooms and Pumpkin Seeds

Ingredients

• 100 g field lettuce
• 100 g mixed herbs (e.g., arugula, young dandelion, watercress, sorrel, wild garlic)
• 100 g chopped salad greens
• 300 g oyster mushrooms
• 2 tbsp olive oil
• 5 tbsp white wine vinegar
• 0.5 tsp mustard
• 1 tsp sugar
• Salt
• Pepper (freshly ground)
• 4 tbsp sprouting oil
• 2 tbsp chives curls
• 4 tbsp pumpkin seeds

Instructions

1. 1.

   Toast the pumpkin seeds in a dry pan until fragrant.

2. 2.

   Wash and clean the field lettuce, herbs and chopped salad greens thoroughly; tear into bite‑sized pieces. Arrange the salad on four plates.

3. 3.

   Clean the oyster mushrooms, cut into bite‑sized pieces and quickly sauté in hot olive oil.

4. 4.

   Meanwhile whisk vinegar, mustard, sugar, salt and pepper for the dressing; fold in the sprouting oil. Drizzle the dressing over the salad and distribute the mushrooms.

5. 5.

   Sprinkle the salad with pumpkin seeds and chives curls.