Colourful salad with crispy cubes of Bianco garlic

Ingredients:

125 ml	stock
2 tablespoons	red wine vinegar
4 tablespoons	sunflower oil
1 tablespoon	hot mustard
3 tablespoons	mild olive oil
2 tablespoons	freshly chopped herbs (parsley, basil, chives, chervil)
	salt, freshly milled pepper
1 pinch of	sugar
200 g	Bianco Garlic (8 slices of about ½ cm)
16	thin slices of white bread (or alternatively light rye bread)
2	eggs
80 g	flour
120 g	white breadcrumbs
350 g	washed mixed salad leaves
1	grated carrot
150 g	cherry tomatoes cut in halves
½	peeled, sliced cucumber

Preparation:

Mix stock, vinegar and mustard together, add oil slowly whilst mixing. Add the herbs and season with salt, pepper and a pinch of sugar.

Cut the white bread into thin slices. Put 1 slice of Bianco between 2 slices of bread. ress them together well and cut into quarters. Coat first in flour, then egg and finally hite breadcrumbs. Fry off in oil in a non-stick pan until golden brown on both sides. Drain on kitchen roll and season with a little more salt.

Mix the salad with grated carrots, cherry tomatoes and the cucumber slices, toss in the dressing and season again, if necessary. Arrange the salad on flat plates and top with the cubes of Bergader Bianco Garlic.