A somewhat elaborate winter salad

Ingredients for 2 servings:

• 2 handfuls of lamb’s lettuce
• 1 handful of arugula
• 1 handful of white bread, diced
• 1 handful of red cabbage (blue cabbage)
• Salt and pepper, white
• Sugar
• 1 radish(s), black
• 1 tsp soy sauce, Japanese (teriyaki)
• 100 g smoked goose breast
• 2 tbsp pomegranate (seeds)
• 2 tbsp pumpkin seeds
• 1 pear(s)
• 2 walnuts
• 1 tbsp oil (argan oil)
• 1 tsp vinegar (pear vinegar)
• some sea salt
• some flower pollen
• some salt (black Hawaiian salt)
• lemon juice

Instructions

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

Cut the red cabbage into thin strips, season with salt and sugar, and let it marinate for at least 2 hours. Finely chop the radish, season with salt and sugar, and drizzle with the teriyaki sauce. Let it marinate for a while. Toast the white bread cubes in a little olive oil until crispy. Toast the walnuts and pumpkin seeds without oil. Sort the lettuce, wash them, and spin them dry. Peel the pear and cut into wedges. Soak them in lemon water until ready to serve. Remove the pomegranate seeds. Thinly slice the goose breast. Mix a marinade of argan oil, pear vinegar, sea salt, and white pepper. Toss the lettuce leaves in the marinade, drain well, and arrange on plates. Arrange the red cabbage, radish, pear slices, and goose breast attractively next to the lettuce, drizzle with the marinade, and sprinkle with pomegranate seeds, walnuts, pumpkin seeds, and croutons. Sprinkle 1-2 pinches of flower pollen and black salt on the lettuce leaves.