Half a bag of salad leaves
Ricotta cheese (about 100 grams)
8 sliced cherry tomatoes
1 medium purple onion sliced into circle halves
One third cup of broken walnuts
One-third cranberry cup
For the sauce: 1/3 cup olive oil
4-5 tablespoons balsamic vinegar
crushed garlic clove
1/4 teaspoon of dijon mustard
1 teaspoon of honey
1 pinch of salt.
Mix all the sauce ingredients in a jar bowl and spice with a little peper and salt before serving.