Thriller salads

Seraina's avocado and fig salad ("Aargauer Abgründe"

Ingredients (two servings):
Green salad
2 avocados
10 figs
100 to 150 g cheese (sheep's cheese)
100 g walnuts
5 tbsp apple vinegar
5 tbsp rapeseed oil
1 to 2 cloves of garlic
2 to 3 tbsp. liquid honey
Salt
Pepper

Method:
Prepare a dressing with vinegar and oil and season with salt and pepper. Mix the salad with the vinaigrette and arrange on plates. Cut the avocado and the cheese into pieces and sprinkle over the salad together with the walnuts. Pour the honey into a pan, squeeze in the garlic and heat. Halve the figs and add them to the pan with the cut side down. Cook over a medium heat for one to two minutes. Pour over the salad.
Simona's cucumber-strawberry-salad ("Chriesimord"

Ingredients:
3 to 4 cucumbers
approx. 400 g strawberries
one small (red) onion
5 tbsp. cider vinegar
5 tbsp. rapseed oil
1 tbs liquid honey (if you like)
salt
pepper

Method:
Peel the curcumber and cut into small pieces. Cut the strawberries into two halves. Slice the onion thinly. Put all in a bowl. Whisk the olive oil, vinegar, salt, pepper and the honey (if you like). Pour dressing over salad and toss gently to combine.

Enrico's Italian bred salad

Ingredients:
250g bread
100g arugula
600g cherry tomatoes
150g mozzarella
1 red onion
150 g dark olives
2 cloves garlic
3 branch rosemary
Aceto Balsamico
olive oil
salt and pepper

Method:
Pull apart or chop the bread into bite-size pieces. Slice the onion thinly and chop rosemary and garlic. Cut the cherry tomatoes into two halves and chop the mozzarella in bite-size pieces. Heat the olive oil in a pan and fry the bread, garlic and herbs. Whisk the olive oil, Aceto Balsamico, salt, and pepper. Mix all with the arugula and olives in a bowl and serve.

Andrina's Nüsslisalat (Lamb's salad) (Der Fluch von Aarau" and "Gift im Aargau"

Ingredients:
Lamb's lettuce
boiled eggs
mushrooms
bacon bits
walnuts
croutons:
bread
butter
garlic
herbs (e.g. parsley, oregano)
salad dressing:
200 ml vinegar
300 ml rapeseed oil
1 boiled egg
1 tbsp. mustard
100 ml cream
1 small onion
1 dash lemons juice

Method:
Mix together the ingredients for the dressing. Wash the salad. Pour dressing over salad and toss gently to combine.
Cut the bread into cubes, mix it with herbs and chopped garlic. Then roast these in a hot frying pan until golden brown and crispy. Roast the nuts. Chop the mushrooms and simmer in a pan. Cut eggs into slices.
Serving:
Arrange all over salad and serve.
The dressing can be kept for approx. one week in the refrigerator.