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2 tablespoons olive oil
200 g various salads
1 small pepper
2 celery sticks
50 g black olives
40 g fresh herb cheese
1 teaspoon grainy mustard
2 tablespoons white wine vinegar
2 tablespoons white port
3 tablespoons olive oil
salt, pepper
1 pinch sugar
1/2 bunch basil
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Wash salad and pick bite-size pieces.
Wash pepper and celery, dice pepper into small cubes, slice celery into thin strips. Drain olives and mix all salad ingredients.
Stir fresh cheese together with mustard, vinegar, port and olive oil until smooth and season with salt, pepper and sugar. Wash basil, pat dry, and chop finely. Stir in the dressing.
Arrange decoratively on plates, separately serving the herb dressing.