Lamb's lettuce with walnuts and cranberries

Ingredients for 3 servings:

• 125 g lamb’s lettuce
• 60 ml balsamic vinegar, dark, with walnut flavor
• 1 tsp mustard, medium hot
• ½ tsp salt
• ½ tsp black pepper, freshly ground
• 60 ml walnut oil
• 50 g walnuts
• 50 g cranberries, dried

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Total time approx. 25 minutes

Wash the lamb’s lettuce thoroughly and set aside to drain. Whisk together the vinegar (dilute with water if necessary, depending on the acidity), mustard, salt, and pepper. In a thin stream, add enough oil, stirring vigorously, to create a light, creamy vinaigrette. Chop the walnuts, toast them in a non-stick pan, and add them to the vinaigrette while still warm. Finely chop the cranberries and add them to the vinaigrette. Let the salad dressing sit for about 10 minutes, then pour it over the lamb’s lettuce and mix everything well. The flavor of the salad dressing can vary slightly depending on whether the dried cranberries are sweetened or naturally sweet, and how much you dilute the vinegar. The amounts of salt and pepper are approximate. We think this salad tastes just as good with simple bacon pancakes, with a fine steak, or simply with fresh baguette as a small main course.