Salad with goat cheese, figs and honey-walnut vinaigrette

Ingredients for 4 servings:

• 1 radicchio
• 100 g lamb’s lettuce
• 4 figs
• 125 g goat’s cheese
• 70 g walnuts
• 3 tbsp balsamic vinegar
• 2 tsp acacia honey
• 2 tbsp walnut oil
• some salt and pepper from the mill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the radicchio and lamb’s lettuce, spin dry, and trim. Tear the radicchio into bite-sized pieces. Remove the roots from the lamb’s lettuce and tear them into small pieces. Rinse the figs in hot water and quarter them. Drain the goat cheese and cut into bite-sized pieces. Roughly chop the walnuts and toast them in a dry pan. Then let them cool. Mix the balsamic vinegar, walnut oil, honey, salt, and pepper to make a vinaigrette, then stir in the toasted walnuts at the end. Arrange the radicchio, lamb’s lettuce, fig quarters, and goat’s cheese on plates and drizzle with the vinaigrette.