Wild Herb Salad with Lentil Sprouts and Sherry Vinaigrette

Ingredients

• 2 shallots
• 1 tsp Dijon mustard
• 4 tbsp sherry vinegar
• 40 ml walnut oil
• 40 ml grape seed oil
• Salt
• Pepper
• 100 g mixed wild herbs (as available)
• 1 stalk leek
• 150 g cauliflower
• 50 g brown mushrooms
• 4 slices white bread
• 1 tbsp butter
• 2 tbsp garlic oil
• 80 g lentil sprouts

Instructions

1. 1.

   For the vinaigrette, peel and finely dice the shallots. Whisk together shallots, mustard and vinegar; stir in walnut oil and grape seed oil. Pour the oil mixture into a thin stream over the vinegar mixture while whisking to emulsify.

2. 2.

   For the salad, clean, wash and dry the wild herbs. Trim the leek, halve lengthwise and cut crosswise into short segments; rinse thoroughly under running water. Wash cauliflower and break into small florets. Clean mushrooms and slice them.

3. 3.

   Just before serving, cut the white bread into strips. Heat butter and garlic oil in a pan and lightly brown the bread on all sides. Season with salt and pepper. Combine all prepared salad ingredients, arrange on plates and sprinkle with lentil sprouts. Serve with vinaigrette.