Lamb's lettuce *Sigraen*

Ingredients for 2 servings:

• 100 g lamb’s lettuce, sorted,
• 100 g pineapple, fresh, cut into 1 cm cubes
• 1 tbsp balsamic vinegar
• 1 pinch(s) paprika powder, hot
• 1 tsp honey (sweet chestnut honey)
• ¼ tsp pepper, freshly ground black
• ¼ tsp salt
• 2 tbsp crème fraîche

Instructions

Working time approx. 45 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 45 minutes

Refined with lamb’s lettuce (rapunzel, mouse’s ear, field lettuce, sun swirls)

First, wash the lamb’s lettuce once in vinegar water, wash again, and spin dry thoroughly. (The lettuce can be stored in an airtight container or freezer bag in the refrigerator until ready to prepare. This will keep it nice and crisp when served!) The ingredients for the sauce: Mix together the balsamic vinegar, rose paprika, sweet chestnut honey, black pepper, salt, and crème fraîche. It’s very important to mix the balsamic vinegar and honey well first so that the remaining sauce ingredients can be easily mixed with it! Now add the pineapple cubes and let stand for 30 minutes. Then carefully fold in the salad and serve. This salad is particularly suitable as a side dish with steamed or fried fish, especially salmon, and poultry. It can also be enjoyed as a small, light snack with toast, baguette, or ciabatta.