Lamb’s Lettuce with Raspberry Dressing and Caramelized Macadamia Nuts

5 from 2 votes
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 168 kcal


For the dressing:

  • 200 ml Raspberry vinegar
  • 50 ml Olive oil
  • Sugar
  • Salt
  • Mustard
  • Dill herb

For the poached apples and pears:

  • 3 Pc. Apples
  • 3 Pc. Pears
  • 150 ml White wine
  • 1 tsp Honey
  • Brown sugar
  • Cinnamon

For the goat cheese thaler:

  • 10 Pc. Fresh goat cheese thaler
  • 5 Discs Serrano ham
  • 5 tsp Honey



  • Wash and clean the lamb's lettuce thoroughly. Mix the ingredients for the dressing, bring to the boil briefly and then add the peeled apples and pears until they are soft.
  • Mix the raspberry vinegar and olive oil with a light pinch of salt and 1 teaspoon of sugar. Add a small dab of mustard and dill herbs and stir.

Fresh goat cheese thaler:

  • Wrap the fresh goat cheese thaler with Serrano ham and drizzle the remaining thalers with honey. Leave in the oven for about 10 minutes at 180 ° C.

Apples and pears:

  • Peel the apples and pears. Bring the white wine to the boil with honey, sugar and a little cinnamon and then put the apples and pears in it and simmer for about 10 minutes over low heat.
  • Just before serving, caramelize the macadamia nuts and pour over the salad. Serve with a slice of baguette.


Serving: 100gCalories: 168kcalCarbohydrates: 10.1gProtein: 0.3gFat: 10.9g
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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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