🍽️ Autumn Field Salad with Cherries and Walnuts

Name: Autumn Field Salad with Cherries and Walnuts
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g lamb's lettuce; 2 tbsp dried cherries; 2 tbsp white wine vinegar; salt; pepper; 1 tbsp honey; 1 tbsp rapeseed oil; 2 tbsp walnut oil; 40 g walnut kernels; 60 g aged goat cheese (e.g. Crottin de Chavignol)

227 kcal · 30 min · 4 servings

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Ingredients

250 g lamb's lettuce
2 tbsp dried cherries
2 tbsp white wine vinegar
salt
pepper
1 tbsp honey
1 tbsp rapeseed oil
2 tbsp walnut oil
40 g walnut kernels
60 g aged goat cheese (e.g. Crottin de Chavignol)

Instructions

1. Remove the root ends from the lamb's lettuce, but do not separate the leaves from each other.
2. Wash the salad thoroughly and then dry it in a salad spinner.
3. Finely chop the cherries.
4. Whisk the vinegar with salt, pepper, and honey in a bowl.
5. Slowly add the oils to the dressing while continuing to whisk.
6. Add the chopped cherries to the sauce and mix everything well.
7. Coarsely chop the walnuts.
8. Lightly toast the walnuts in a pan without adding extra fat.
9. Shave the cheese into thin slices, either using a vegetable peeler or a mandoline.
10. Toss the dry salad with the honey-cherry sauce.
11. Divide the salad among plates.
12. Sprinkle the salad with the toasted walnuts and cheese shavings.
13. Serve the salad immediately.

Nutrition per serving

kcal: 227
Protein: 6 g · Fett/Fat: 18 g · Carbs: 8 g