Salad plate with smoked salmon

Ingredients for 4 servings:

• 1 head of frisée lettuce
• 100 g lamb’s lettuce
• 200 g smoked salmon
• 2 tbsp raspberry vinegar
• Salt and pepper from the mill
• 1 pinch(s) of sugar
• 3 ½ tbsp hazelnut oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Tear apart the frisée, separate large leaves, and wash them. Trim the lamb’s lettuce and rinse under running water. Cut the salmon slices into even strips (about 1/2 centimeter wide). For the dressing, combine salt, pepper, and sugar with vinegar, then whisk in the oil. All salad ingredients can be prepared the day before by chilling the lamb’s lettuce and frisée lettuce with the remaining drained water in a tightly sealed salad container. Cover the salmon strips and store them in the refrigerator. The dressing should also be whisked again before dividing the salad onto plates.