Winter venison salad

Ingredients for 2 servings:

• 2 handfuls of lamb’s lettuce (Vogerlsalat)
• 150 g venison (roast), cooked
• 1 pear(s), sliced
• 1 handful of walnuts, roasted
• 50 g blue cheese
• 1 tbsp cranberry compote
• 1 tsp mustard (Dijon)
• ½ lemon(s)
• olive oil
• salt and pepper
• Vinegar (herbal)

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Cut the cold venison roast into thin slices. Mix together a dressing of olive oil, the juice of half a lemon, 1 tablespoon of cranberry jam, 1 teaspoon of Dijon mustard, a dash of herb vinegar, salt, and pepper. Marinate the meat slices in half of the dressing for 30 minutes. Arrange a handful of lamb’s lettuce, pear slices, and the venison roast slices on each of two plates. Sprinkle with the chopped and toasted walnuts and blue cheese, and drizzle with the remaining dressing. Serve with baguette.