Lamb's lettuce with pomegranate seeds, walnuts and Parmesan

Ingredients for 4 servings:

• 500 g lamb’s lettuce
• 1 pomegranate
• 2 handfuls of walnuts
• 50 g Parmesan, in one piece, or Grana Padano
• 4 tbsp balsamic vinegar (pomegranate balsamic vinegar)
• 8 tbsp walnut oil
• some salt and pepper
• 1 tsp mustard, medium hot

Instructions

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

festive starter, fruity, vegetarian

Trim and wash the lamb’s lettuce. Split the pomegranate and carefully remove the seeds. Be careful, the juice will leave stubborn stains. For the dressing, combine the vinegar with the mustard, salt, and a pinch of pepper, then add the oil. Carefully toss the lamb’s lettuce with the dressing in a large enough bowl and arrange on four plates. Sprinkle the pomegranate seeds over the salad and roughly crush the walnuts between your fingers and scatter them over the salad. Finally, use a vegetable peeler to finely slice the Parmesan cheese and arrange it on the salad. Serve with ciabatta or baguette.