Ingredients?

5-6 strawberries

20g of endive (a small handful)

20g of arugula (a small handful)

1 sausage (or bacon)

2 tbsp of olive oil

1 tsp of vinegar

1 tsp of honey

First, wash the strawberries, endive and arugula, then pass them through cold boiled water or mineral water.

Destem the strawberries and cut in pairs or cut in quarters.

Brush a thin layer of oil on the bottom of the pan (if it's bacon, skip the oil brushing step), then fry until the surface is golden brown.

Slice into small, slightly thicker slices.

If you like black olives and black pepper you can add them at this point. (Many people don't like black olives, so you can skip this step.)

Make a vinaigrette with two tablespoons of olive oil, a tablespoon of vinegar (balsamic vinegar is best, but you can substitute aged vinegar if you don't have it), and a tablespoon of honey, and drizzle over the salad.

Tips

Special mention of endive, because after the fall endive is more nutritious than in the spring and summer, the young leaves contain a full range of amino acids, vitamins and carotenoids are 2-3 times that of spinach ... the key key because of the taste of the bitter taste, usually is not very popular; but fortunately it is now the season of strawberries, it is made with strawberries! The salad is really a perfect match in terms of taste.