Lamb's lettuce with mushrooms and Camembert

Ingredients for 4 servings:

• 150 g lamb’s lettuce
• 150g Camembert(s)
• 1 m.-large apple, red-skinned
• 200 g mushrooms, brown
• 1 tbsp butter, or clarified butter
• 1 onion(s)
• 50 ml broth
• 1 tsp, heaped coarse-grained mustard
• 4 tbsp white wine vinegar
• Salt
• pepper
• 4 tbsp sunflower oil
• 1 tsp honey
• some balsamic vinegar, dark

Instructions

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

winter salad, nice starter

Wash and trim the lettuce, spin it dry, and divide it evenly among plates. Trim the mushrooms if necessary. Slice the mushrooms and fry them in clarified butter in a pan. Season the mushrooms with salt and pepper, then divide them evenly over the salad. Don’t discard the cooking juices. Finely dice the onion. Wash the apple, core it, and cut it into thin slices. Thinly slice the Camembert. Turn off the heat and stir in the oil, vinegar, honey, pepper, and salt into the pan in which the mushrooms were previously sautéed. Season the dressing to taste and adjust the seasoning if necessary. Add the diced onion. Divide the apple slices and Camembert among the salad plates and toss everything with the dressing. Finally, drizzle with a little good balsamic vinegar. This goes perfectly with warm, toasted farmhouse bread with cracklings.