Cut zucchini into slices. Sauté in two tbsp. olive oil, season with salt and season. Pour in wine and sauté for another 5 minutes until soft. After cooling, arrange on a platter. Cut peppers, ham and cheese into thin strips. Cut fennel or celery and radish into thin slices.
Stir vinegar with a little garlic powder, salt, pepper, shallots, mustard, sugar and kitchen herbs. Whisk in the remaining olive oil. Pour over the lettuce. Serve with toast or possibly French bread.
** From ftp-server of the University of Frankfurt
Our tip: It is best to use fresh herbs for a particularly good flavor!
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