Mixed Salad with Peaches and Morels

Ingredients

• 60 g yogurt (3.5 % fat)
• 40 g mayonnaise
• 1 tbsp Lemon Juice
• 1 pinch paprika powder
• 0.5 tsp dried thyme
• Salt
• Pepper
• 150 g baby chard (or baby spinach)
• 4 peaches
• 200 g morel mushrooms
• 2 tbsp Rapeseed oil
• 2 tsp Honey
• 3 tbsp vegetable broth
• 20 g pine nuts

Instructions

1. 1.

   Whisk yogurt with mayonnaise and lemon juice. Season with paprika, thyme, salt, and pepper. Refrigerate until ready.

2. 2.

   Wash chard and dry it in a salad spinner. Wash peaches, halve them, core, and cut into wedges. Clean morel mushrooms thoroughly.

3. 3.

   Heat oil in a pan, sauté the morels and peaches until browned, then reduce heat, add honey and vegetable broth, season lightly with pepper. Steam for another 2–3 minutes.

4. 4.

   Arrange chard on four plates, top with mushrooms and peaches. Sprinkle pine nuts over the salad and drizzle with dressing.