O'macht is!

I've already admitted that I have never been to the Oktoberfest.

One of the many reasons for this peculiar fact is that the folk festival which is supposed to be "the world's largest fair" has nothing to offer in terms of culinary temptations to a vegetarian like me.

However, I stumbled across a recipe with has nothing to do with Haxn and Hendl and is nevertheless Oktoberfest-themed. This year's Wiesn is almost over. So it's high time to share this recipe with you.

Breznsalat

• two soft pretzels (Brezn in Bavarian)
• 100 grams of baby spinach
• garden radishes 
• cherry tomatoes
• one cucumber
• one yellow bell pepper
• some butter
• olive oil
• white wine vinegar
• salt & pepper
• one teaspoon honey 
• one tablespoon Bavarian sweet mustard

Cut pretzels into thin slices and roast them in melted butter until crunchy. Cut veggies into slices as well, add the baby spinach. Combine oil, vinegar, salt, pepper, mustard and honey for the dressing - pour it over your salad then sprinkle the Brezn-slices over it. O'macht is!