Lamb's lettuce with maple syrup vinaigrette, marinated goat cheese and pink grapefruit

Ingredients for 4 servings:

• 4 servings of lamb’s lettuce
• 100 g goat cheese (goat camembert roll)
• 1 pink grapefruit(s)
• 2 tbsp maple syrup
• 3 tbsp balsamic vinegar
• 3 tbsp oil, neutral
• 1 pinch of salt
• pepper
• 50 ml oil, neutral, approx.
• 1 tsp rosemary, dried
• 1 clove(s) garlic

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

Mix the oil with the rosemary and garlic, then spread a little of it on the bottom of a shallow, lidded plastic container. Slice the goat’s cheese Camembert, arrange them in the container, pour the oil over it, and if desired, add a second layer of Camembert and finish with the oil. Cover and let it sit in the refrigerator for at least 4 hours. For the vinaigrette, combine all ingredients in a mixing bowl. Segment the grapefruit. Wash and trim the lamb’s lettuce and divide it among plates. Arrange the goat cheese slices and grapefruit segments on top and drizzle with the vinaigrette.