WARM SALAD WITH ROASTED TOMATO
For the salad:
- 8 pieces of little gem lettuce
- 20 red and yellow cherry tomatoes
- 2 tbsp white aceto balsamic vinegar
- 4 tbsp olive oil extra virgin
- 1 tbsp vegetable stock
- ½ tbsp capers
- 6 sprigs of chives
- coarse sea salt and pepper
- Cut the little gems in half.
- Fry the tomatoes briefly on the tray and sprinkle with sea salt.
- Now also briefly fry the salad on the baking tray.
- Mix all the ingredients for the dressing and drizzle over the salad.
- Garnish the salad with chives and sea salt.
- Dinner is ready!