Spinach-Radish Salad with Sheep Cheese

Ingredients

• 1 bunch arugula
• 1 bunch watercress
• dandelion leaves
• 1 bunch wild herbs
• a handful spinach
• 8 radishes
• Salt
• 4 tbsp olive oil
• 4 tsp lemon juice
• pepper (ground)
• 100 g sheep cheese
• 0.5 tsp Sugar

Instructions

1. 1.

   Clean, wash and drain arugula, watercress, and dandelion leaves. Rinse spinach, drain, and snap off thick stems. Bring plenty of salted water to a boil. Blanch herbs and spinach for a few seconds until they wilt. Shock in ice water briefly, then drain well.

2. 2.

   For the dressing whisk olive oil with lemon juice, sugar, salt, and pepper. Crumble the sheep cheese. Wash, trim, and slice radishes into thin strips. Toss herbs and spinach with radish slices, then mix everything with the dressing and divide onto two plates. Sprinkle sheep cheese over the top and optionally serve with a few radish slices.