Date – lamb's lettuce

Ingredients for 2 servings:

• 100 g lamb’s lettuce
• 60 g date(s), fresh
• 4 tbsp mascarpone
• 6 almonds or 1 tbsp chopped almonds
• 1 lemon(s) (organic)
• 1 tsp honey or sugar
• some pepper from the mill
• possibly chili from the mill

Instructions

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

fascinatingly aromatic with citrus freshness and pep

Soak the lamb’s lettuce thoroughly in a water bath, rinse, and shake. Drain well, generously removing the root ends (because that’s where the crunchy sand likes to settle), and break up the bunches slightly. Pit the dates and cut them lengthwise into strips. Melt the honey with a few drops of lukewarm water at most. Tear or grate the lemon zest into fine strips onto a small plate and then squeeze the juice. Mix the juice with the honey and season to taste. Slice the almonds and toast them. Now pile the salad on plates, arrange the date strips and individual mascarpone flakes on top, and drizzle evenly with the lemon and honey sauce. Finally, scatter the almonds and grated lemon zest loosely over the salad and the edge of the plate. Two or three mascarpone flakes, studded with almond strips, also make a garnish. Depending on your personal preference, the finished salad can literally get an extra kick with a touch of freshly ground pepper or chili.