Lamb's lettuce with goat cheese and honey-mustard sauce

Ingredients for 4 servings:

• 150 g lamb’s lettuce
• 2 slices of goat’s cheese with honey (roll)
• 4 walnuts
• n. B. Crema di Balsamic vinegar
• e.g. Dijon mustard
• salt and pepper
• Honey
• Vinegar
• oil

Instructions

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

Trim the lamb’s lettuce and divide it between 4 bowls. Chop the walnuts into small pieces. Divide the cheese into 4 portions and place in the oven at 100°C for a few minutes. The cheese should just warm up, not melt. For the dressing, combine 4 tablespoons of oil and 2 tablespoons of vinegar in a bowl. Add salt and pepper and a level teaspoon of honey. Add a good pinch (of a regular table knife) of mustard. I always use Dijon mustard for this, as I prefer a milder mustard. Mix everything well until you have a uniform dressing. The oil and vinegar should blend together. Tip: This works best with a bunch of lamb’s lettuce, as it makes it easier to mix the individual ingredients. Spoon the dressing evenly between the 4 bowls and drizzle over the salad. Remove the goat cheese from the oven and arrange it on top of the salad. Scatter the walnut pieces over the salad and finish with a drizzle of balsamic vinegar.