9 Things Winter Salad

Ingredients for 20 servings:

• 200 g lamb’s lettuce
• 250 g chicory
• 200 g ham, plum jam, alternatively Parma ham, smoked goose breast or Bündner meat
• 200 g cake (almond braid)
• Butter for roasting
• 1 pomegranate
• 50 g almond(s), sliced
• 4 balls of beetroot (already cooked)
• 250 ml orange juice
• 2 bulb(s)
• 1 radicchio, red
• 2 tbsp sugar
• 1 tbsp butter
• 6 tbsp olive oil
• 3 tbsp apple cider vinegar
• some salt
• some pepper, black
• some chili, dried
• 1 tbsp black sesame seeds for sprinkling

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean and wash the lamb’s lettuce. Clean the chicory and radiccio and cut lengthwise into fine strips. Cut the plum jam into thin strips. Cut the plaited loaf into slices, dry in the oven, remove the rind, then cut into 5 mm cubes and roast in butter until golden brown. Deseed the pomegranate. Roast the almonds without fat until golden yellow. Dice the beetroot (5 mm) and marinate in orange juice/syrup (250 ml orange juice reduced by half). (Alternatively, cook the raw beetroot in orange juice). Dice the pears or cut them into wedges, caramelize them with 2 tablespoons of sugar, deglaze with a little water, when everything has dissolved add a tablespoon of butter, add the pears, sauté briefly, and drain. Mix the vinaigrette with the oil, vinegar, and spices. To serve, toss the lamb’s lettuce in the vinaigrette and arrange in portions in the middle of the plates. Gently add the remaining ingredients. Dress the salad with the remaining vinaigrette. Season with black pepper, salt, and freshly ground chili, and sprinkle black sesame seeds on top.