insalata saltimbocca

Ingredients

Directions

1. 1

   Clean the mushrooms, wash briefly, dab dry and cut into slices. Wash and quarter the tomatoes. Clean, wash and shake dry the arugula. Mix vinegar, salt, pepper and 1 pinch of sugar, fold in 4 tablespoons of oil.

2. 2

   Mix the mushrooms, arugula and tomatoes with the dressing.

3. 3

   Roast the pine nuts in a pan without fat, take them out. Season cutlets with salt and pepper. First cover with 2 sage leaves each, then with the ham. Fix with wooden skewers. Heat 2 tablespoons of oil in the pan.

4. 4

   Fry the escalopes first with the ham side for about 1 minute. Then turn and fry for another 1-2 minutes. Sprinkle Feta over the salad and serve with Saltimbocca.