A wintersalad

Name: a wintersalad
Total time: 25 min
Yield: 5
Ingredients: 1 Red onion; 100 milliliters White wine vinegar; 100 gram haricots verts; 1 little fennel; 1 crop lollo rosso; 1 big hand large hand corn salad; 1 hand hand of arugula; 1 teaspoon fine mustard; 5 tablespoon olive oil; 1 avocado; 100 gram red kidney beans; 1 roasted red pepper

Ingredients

Directions

Peel the onion and cut into thin rings.
Place the onion rings in a bowl and pour the vinegar on them.
Let this marinate for at least 2 hours.
Cut the tips of the haricots verts, halve them and boil them in plenty of water with salt in 6-8 minutes until al dente.
Rinse them in a sieve under cold water and let them drain.
Scrape the fennel into thin strips.
Wash the lollo rosso, dry the leaves and tear them into pieces.
In a large salad bowl, mix the lollo rosso with lamb's lettuce, rocket, haricots verts and fennel.
Keep the salad covered in the refrigerator until use.
Beat in a bowl a dressing of a tablespoon of vinegar of the onion marinade, mustard, oil and some salt and pepper.
Preparation: Peel the avocado and cut the flesh into cubes.
Mix the avocado with the drained beans and pepper strips through the salad and sprinkle the dressing over it.
Garnish with the red onion rings.