Lamb's lettuce with balsamic onions and walnuts

Ingredients for 4 servings:

• 150 g lamb’s lettuce (frisee or arugula also work)
• 500 g shallot(s)
• 50 g walnuts or pine nuts
• 2 tbsp sugar, brown (white works too)
• 250 ml balsamic vinegar, dark
• 50 ml port wine
• 3 tbsp oil, neutral
• salt and pepper
• chili powder
• 1 bunch of chives
• 1 organic lemon(s)

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 10 minutes; Total time approx. 2 days 40 minutes

small, fine starter in the menu

First, prepare the balsamic onions; they need to cool and should marinate for 2-3 days. If you’re short on time, you can use them right away, but they actually get better every day. Peel the shallots and cut them into wedges. Caramelize the sugar in a saucepan until light brown. Then deglaze with the balsamic vinegar and port wine and stir until the sugar has dissolved. Stir the onions into the hot stock and simmer gently for about 10 minutes. Place the onions and stock in a sealable container and let it marinate for 2-3 days. Wash, trim, and dry the lettuce. Roast the walnuts or pine nuts in a dry pan. Finely chop the chives. Remove the onions from the stock and let them drain slightly. Wash the lemon in hot water and grate about 1 teaspoon of the zest. Squeeze the lemon and mix the lemon juice with the lemon zest, salt, pepper, and a little chili. Finally, whisk in the oil to create a creamy emulsion. Just before serving, toss the salad with the dressing and arrange on plates. Arrange onion wedges on top, sprinkle with nuts and chives, and serve immediately.