Vogerlsalad with Mozzarella and Baked Potatoes

For the potatoes, preheat the oven to 200 °C. Cut the small potatoes in half lengthwise (or into slices). Place them in an ovenproof dish. Season with salt, pepper and rosemary and drizzle with olive oil. Bake until they are cooked through and a little crispy on the outside (this will take about 20-25 minutes).

Meanwhile, for the vinaigrette, mix all the ingredients well.

Chop the mozzarella into small pieces and arrange in two bowls or deep plates with the voger lettuce and onions.

Just before serving, marinate with the vinaigrette.

Place the finished potatoes on top of the salad.

Preparation Tip:

This salad can be served as a vegetarian main course or as a side dish.

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