Ingredients

• 80-100 g mix salad
• 200 g sweet strawberries
• 4 pickled cucumbers or a piece of field cucumber
• 40 g feta cheese
• 3-4 tablespoons pecans
• a few leaves of mint
• pepper

• Dressing:
• ¼ cup of olive oil
• 3 tablespoons lemon juice
• ½ tablespoons Dijon mustard
• ½ tablespoons of maple syrup
• ¼ tablespoons of salt

Cooking guidelines

We will prepare the dressing. In a small bowl, mix ¼ a cup of olive oil, 3 tablespoons of lemon juice, ½ a spoonful of Dijon mustard with ½ a spoonful of maple syrup and ¼ a spoonful of salt.

Fry the halved pecans in olive oil or ghee butter in a pan. Let it cool down.

Wash the leaves of the corn, arugula and spinach. We put them in a bowl. We clean, halve or quarter the strawberries. Cut the cucumbers into rounds. We move the strawberries and cucumbers to the leaves in a bowl.

Add nuts to the salad and crush the feta on top.

Finally, add the topping and a pinch of freshly ground pepper to taste.