Ingredients
2 tbsp (20 ml) vinegar
4 tbsp (40 ml) olive oil
pinch of salt
200 g leaves cress
350 g smoked trout
6 prunes
Method
In a large bowl mix the vinegar, olive oil and salt. Add cress and stirred while covered with a dressing. The resulting salad was distributed in 4 plates. Side is decorated with pieces of smoked fish and sliced plums.
Containers:
Difficulty
Very easy
Tested
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