600 g small potatoes
100 g rucola
3 spring onions (dark green removed)
200 g cocktail tomatoes
1 mozzarella Dressing
1 clove of garlic
3 - 5 tbsp. balsamic vinegar
100 ml beef stock (cube)
6 tbsp. olive oil
salt
Dressing: Mix well vinegar, beef stock, oil and
crashed garlic. Season to taste with salt and pepper.
Boil potatoes, allow to cool down. Peel potatoes and divide into
quarters. Wash rucola and spring onions. Cut onions into rings. Wash
cocktail tomatoes and divide into quarters. Dice mozzarella. Combine all
in a boil. Add dressing and blend well.
