Fruity lamb's lettuce

Ingredients for 4 servings:

• 150 g lamb’s lettuce
• 1 pomegranate
• 1 ½ handfuls of walnuts
• 2 tbsp, heaped sugar
• 125 g currant jelly
• 100 ml orange juice
• 2 tbsp mustard, medium hot
• 5 tbsp olive oil
• salt and pepper
• Cayenne pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

with currant dressing

Wash the lamb’s lettuce and divide it among 4 salad plates. Roughly chop the walnuts and add them to a small pan with the sugar. Roast over low heat, stirring regularly, until the sugar caramelizes and coats the walnuts. Then transfer to baking paper and allow to cool. Remove the pomegranate seeds and scatter them over the lamb’s lettuce. Break the cooled walnuts into bite-sized pieces and also scatter them over the salad. For the dressing, mix the redcurrant jelly with the mustard and orange juice in a tall bowl, slowly adding the olive oil until the sauce has a creamy consistency. Season to taste, pour over the salad, and serve.