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Strawberry and Parmesan Salad, a refreshing quick salad to beat the heat!

RECIPE

INGREDIENTS
SALAD
125g purslane
50g rucola leaves or baby rocket
12 medium - big strawberries, sliced + optional 3 full strawberries for décor
½ cup almonds, toasted and cut in half
100g parmesan cheese, sliced thinly

DRESSING
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon mustard
2 tablespoons honey mustard (optional)
1 teaspoon lemon juice
salt and pepper to taste

PREPARATION
In a serving plate, place the purslane and the rucola leaves and then, on top the strawberries.
Spread the almonds and parmesan cheese over the strawberries.
In a small bowl, mix the dressing ingredients well.
Pour the dressing over the salad just before serving or leave it on the side

Serves 4 persons

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