Small salad with onion and cumin dressing with whole-value bag

After a long day of challenging education (I actually thought of Homer a few times -Simpson-stranglehold), there's something quick out of the kit today:

2 x Ready + 2 x fresh =
Very good 2-course dinner for 2 people.

Let's start with the first course:

Ready: 1 whole-food bag or patty from the organic bakery or from the organic shelf in the supermarket
Fresh: 1 large handful of mixed baby-leaves (or other salad of your choice)

Wash the lettuce, spin it dry and read it if necessary.
(Incidentally, I always keep the stems, as they often taste more intense than the salad alone.) If you do not have a salad spinner, you can use the salad also in a fresh tea towel, take the corners together and the whole thing funny in the kitchen herumschleudern - the centrifugal force holds together.)

The bag in a pan without oil Heat slowly on a small scale. Occasionally turn.

In the meantime, use the blender or Mr. Magic to make a dressing:

1 tablespoon of sunflower oil and 1 teaspoon of good white wine vinegar to 1/2 small Onion
1/2 tsp. Mustard
2 strong pinches of ground caraway
salt and pepper
1 tsp agave syrup or maple syrup

Let the dressing soak briefly and season again.

Place the salad on a plate and drizzle with the dressing.
Divide the bag or patty in the middle and arrange the halves on the salad.
With fresh red onion ring (if they are tolerated), garnish a few carrot strips and fresh pepper.

Voilá: The first course. (Here's the second course)