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Autumnal field salad with walnuts, apples, smoked pork and cheese

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Ingredients for 4 servings:

  • 100 g lamb’s lettuce (field lettuce)
  • 1 apple
  • 1 onion(s), red
  • 40 g walnuts
  • 50 g Brie(s)
  • 40 g smoked pork
  • ½ lemon juice
  • 1 tsp mustard, sweet
  • tsp hot mustard
  • 2 tbsp rapeseed oil or walnut oil
  • salt and pepper

Instructions

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

appetizer

Trim, wash, and drain the lamb’s lettuce. Core the apple, including the skin, and cut it into thin slices. Peel, halve, and slice the onion into strips. Roughly chop the walnuts. For the salad dressing, squeeze the lemon. Mix the juice with the mustard and season with salt and pepper. Whisk in the rapeseed oil. Drizzle the dressing over the lamb’s lettuce. Cut the cheese and smoked pork into thin slices and arrange on a salad plate with the remaining ingredients. Serve with walnut rye bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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