Bitchy Salad

Ingredients for 1 servings:

• 2 handfuls of romaine lettuce, torn
• 1 handful of cranberries, dried, preferably unsweetened
• 1 handful of walnuts
• 100 g goat’s cheese (roll) “honey”
• 1 tbsp balsamic cream
• 1 tbsp walnut oil
• ½ cup sugar
• 1 cup water
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

vegetarian

Heat the sugar in a pan until it turns a light golden color, deglaze with the water, add a pinch of salt, and wait until the sugar has completely dissolved. If any lumps don’t dissolve, simply remove them, but be careful: the mixture is 200-250°C! Then add the walnuts. The water prevents the sugar from clumping, and a thin layer of sugar forms on the nuts. Stir the nuts around in the pan until the water has evaporated and the nuts smell fragrant. Then pour the nuts onto a piece of baking paper and let cool. Do not touch – it’s very hot! During this process, the sugar will darken, so it’s very important to allow the sugar to only turn a light golden color before adding the water. Wash the lettuce and toss it onto a large, flat plate. Arrange the cranberries on top, crumble the goat cheese over the top, scatter the balsamic vinegar, oil, salt, and pepper on top, and then add the nuts.