Lamb’s Lettuce with Mulled Wine Dressing …

5 from 2 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 344 kcal


  • 100 ml White wine dry
  • 1 tbsp Sugar
  • 1 Cardamom capsule green
  • 0,25 Cinnamon stick
  • 0,5 Star anise
  • 1 Clove
  • 1 tbsp Orange liqueur
  • 1 Clementine fresh
  • 1 tbsp Orange liqueur
  • 4 Walnut kernels
  • 1 slice Toast
  • 10 g Butter
  • Cinnamon powder
  • 1 handful Lamb's lettuce fresh from the market
  • 1 tsp Bianco balsamic vinegar
  • 2 tbsp Walnut oil
  • Pepper


  • Pour wine into a saucepan. Add sugar and stir until it has dissolved. Press down the cardamom capsule. Add to the wine along with the cinnamon stick, star anise and clove. Bring to the boil briefly, simmer gently for five minutes. Pour through a sieve.
  • Put the mulled wine on the stove again and let it boil down a little. Take the pot off the stove. Pour orange liqueur into the mulled wine and stir. Let cool down.
  • Peel and fillet the clementine. Drizzle the orange liqueur over it and let it steep. Roughly chop the walnut kernels. Toast in a coated pan without fat. Debark the bread and cut into cubes. Fry in hot butter. Add the cinnamon and turn the cubes in it. Drain on kitchen paper.
  • Add balsamic vinegar to the cooled mulled wine. Beat in the walnut oil. Season to taste with pepper. Wash the lamb's lettuce, drain well and clean. Put in a bowl. Pour the dressing over it and mix loosely.
  • Arrange lettuce on a plate. Spread the clementine fillets on top. Scatter walnuts and cinnamon croutons on top.


Serving: 100gCalories: 344kcalCarbohydrates: 19.3gProtein: 0.9gFat: 21.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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