Lamb's lettuce Provence

Ingredients for 4 servings:

• 200 g lamb’s lettuce, fresh
• 150 g goat cheese (1 x goat roll)
• 200 g cocktail tomatoes
• 200 g grapes, small red
• 50 g pine nuts
• 1 small onion(s)
• 2 tsp sugar
• 2 tsp mustard
• 30 ml fruit vinegar, mild
• 50 ml corn germ oil
• 1 tbsp flat-leaf parsley, frozen or fresh, finely chopped
• 1 tsp salt

Instructions

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

vegetarian

Clean the lamb’s lettuce thoroughly (especially removing the fine, hairy roots). If you’re short on patience, you can buy ready-to-eat lamb’s lettuce. Quarter the cocktail tomatoes. Dice the goat’s cheese (I cut the goat’s cheese into 1cm-wide slices and then quarter them) and carefully separate the cubes by hand, as they tend to form lumps. Halve the grapes. Roast the pine nuts without fat (not too dark). Finely dice the onion and mix well with the sugar, salt, mustard, parsley, vinegar, and oil, adding water as needed to prevent the vinaigrette from becoming too thick. Just before serving, pour the vinaigrette over the salad ingredients and mix gently; the lamb’s lettuce shrinks very quickly and becomes mushy. The salad can be supplemented or varied with red bell peppers or radishes, but this might be a bit overloaded. I serve it with sliced ​​baguette.