- 2 pcs. Mini Romaine salads
- 250 g strawberries
- 30 g Earth Control pine kernels
- A few sprigs of fresh tarragon
- 3 tbsp. olive oil
- 1 tsp. mustard
- 1 tsp. honey
- 1 tsp. sherry vinegar
- 2 tsp. lemon juice
- Salt and pepper
Rinse the salad and swirl it free of water in a salad sling. Grate the salad into smaller pieces and place it on a platter. Rinse strawberries and cut them in half. Place them on the salad.
Roast the pine kernels on a dry pan until lightly golden. Then let them cool on a plate.
Whisk the ingredients for the dressing together and season with salt and pepper. Pour the dressing over the salad and garnish with roasted pine kernels and tarragon leaves.