Ingredients

• 1/3 head of iceberg lettuce
• handful of arugula
• 200 g mozzarella di buffala
• 1 ripe avocado
• 150 g strawberries
• 1 green jalapeño pepper
• 4 tablespoons pine nuts

Mustard vinaigrette

• 1 teaspoon dijon mustard
• 4 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon balsamic vinegar
• 1 tablespoon honey

Preparation

1. Rinse the lettuce, cut it, mix with arugula, place on plates, add torn mozzarella, chopped avocado, season with salt and freshly ground pepper. Add chopped strawberries.
2. Mix the vinaigrette ingredients, season with salt and pepper and drizzle over the salad. Sprinkle with chopped jalapeño pepper and pine nuts toasted in a pan.