Cut the prunes into small strips. Rinse the lettuce, clean and spin dry. Clean the chicory, cut it in half lengthwise and cut out the bitter stem in a wedge shape. Cut the perennial diagonally into finger-width strips. Loosely mix all ingredients.
For the salad dressing, mix the mustard with the vinegar. Season heartily with salt and pepper and then add the oil. Drizzle the salad dressing over the lettuce before serving.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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