Lamb's lettuce with beetroot, grapes and walnuts

Ingredients for 4 servings:

• 1 package of lamb’s lettuce
• 2 balls of beetroot, pre-cooked
• 100 g seedless grapes
• 1 handful of walnuts
• 2 tbsp vinegar (fig/date)
• 1 tbsp lemon juice
• 6 tbsp olive oil
• Salt
• pepper
• e.g. Gorgonzola

Instructions

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

Trim, wash, and spin dry the lamb’s lettuce. Dice the beetroot, pluck the grapes from their stems, and halve them if desired. Place the lamb’s lettuce, beetroot, and grapes in a large bowl. Shake the vinegar, lemon juice, salt, pepper, and olive oil well in a screw-top jar and pour over the salad. Roughly chop the walnuts and scatter over the salad. Sprinkle the diced Gorgonzola over the salad, if desired. Serve immediately.