John Myers
Autumn Lamb’s Lettuce with Strips of Goose Breast
The perfect autumn lamb’s lettuce with strips of goose breast recipe with a picture and simple step-by-step instructions.
- 200 g Lamb’S lettuce
- 150 g Smoked goose breast cut into strips
- 2 piece Freshly sliced clementines
- 100 g Marzipan cut into strips
- 50 g Walnuts cut in half
Vinaigrette:
- 2 tbsp Mulled wine
- 2 tbsp Balsamic red
- 3 tbsp Rapeseed oil
- 1 tbsp Fig mustard
- 1 teaspoon Honey
- Salt, pepper, a squeeze of lemon
- Put the ingredients for the vinaigrette in a config glass, put the lid on and shake vigorously. Pull the well washed lamb’s lettuce through the vinaigrette and arrange on a plate. Garnish with goose breast, clementines, marzipan and nuts. Serve with a crispy baguette. Can also be served as a vegetarian salad. Instead of goose breast, mushroom sticks are used.
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