For the Lollo Rosso, pluck the lettuce, wash it and dry it in a salad spinner. Wash and halve the cocktail tomatoes. Wash the carambola and remove the membranes with a knife. Cut the fruit into slices.
Make a dressing with the red wine vinegar, oil, mustard, thyme, salt and pepper.
Fold in the lollo rossa, the cocktail tomatoes and the carambola stars.
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