Add the “Hörnli” and chopped pepperoncini peppers to salted water and bring to a boil. Cook al dente and drain well. Add some olive oil to a pan along with the “Hörnli.” Turn off the heat and briefly stir. Let the mixture dry in a sieve on a towel.
PreparationWash the melons and core the CharentaisChop finelyWash the blueberries and place on a towel to dryAdd 100ml of lemon juice to a pan along with the sugar and cherries and bring to the boil. Stir with a whisk (taste briefly with a teaspoon - the quantity of sugar can be adjusted according to the sweetness of the lemons and the fruits, as well as personal taste)Pour the hot mixture over the fruitsMix well with salad servers and garnish with the peppermint leaves
If you are using the whole packet for the Frowner salad, be sure to have a large bowl on hand. Mix 1 and a half packets of the salad herb mixture with the white wine vinegar and a good quantity of pepper until a thick sauce is formed (paste). Whisk in the olive oil until the sauce has reached a good consistency (add a touch of soy sauce to taste). Otherwise use less salad herb mixture.