Beetroot carpaccio with smoked duck breast and lamb's lettuce

Ingredients for 2 servings:

• 1 beetroot, cooked
• 1 handful of lamb’s lettuce
• 1 small duck breast, smoked
• Black nuts (pickled walnuts) in spiced syrup
• 2 tbsp walnut oil
• 1 tbsp fruit vinegar (quince vinegar) or optionally apple cider vinegar
• Salt and pepper, black

Instructions

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

Thinly slice the beetroot using a mandolin and arrange them on the plates. Thinly slice the duck breast. Mix together a dressing of vinegar, oil, salt, and pepper, adding a little of the black nut syrup if desired. Drizzle half of the dressing over the beetroot. Marinate the lamb’s lettuce with the rest. Pile the lettuce in the center of the plates. Arrange the duck breast slices decoratively on top of the carpaccio with a sliced ​​black nut.