Salad with Edible Flowers

Ingredients

• 0.5 small endive lettuce
• 0.5 small oak leaf lettuce
• 0.5 head lettuce
• 1 handful lamb's lettuce
• 6 cocktail tomatoes
• 0.5 bunch arugula
• 1 tsp Dijon mustard
• 1 tsp balsamic vinegar
• 1 tbsp red wine vinegar
• 5 tbsp olive oil
• Salt
• Pepper
• 0.5 bunch dill
• 1 small bowl caper flower
• 150 g sheep cheese

Instructions

1. 1.

   Wash the salad, pat dry and tear into pieces. Wash tomatoes and halve them. Mix the listed ingredients for the vinaigrette. Wash dill, finely chop it and fold in. Toss the salad with the vinaigrette, crumble the sheep cheese over it and garnish with the caper flowers.

2. 2.

   Let sit 8 minutes. Then remove, set warm. Stir in a light sauce, add mussel meat, squid rings and shrimp to the soup. Let simmer for another 5 minutes. Taste, garnish with parsley and serve immediately.