Lamb's lettuce with raspberry dressing and two kinds of pears

Ingredients for 2 servings:

• 300 g lamb’s lettuce
• 1 pear(s), ripe
• 1 slice(s) of toast
• 3 tbsp raspberry vinegar
• 5 tbsp sunflower oil
• 3 tbsp honey
• 1 shot of white wine
• 1 shallot(s), finely diced
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Wash the lamb’s lettuce and spin it dry in a salad spinner. Trim the ends of the lamb’s lettuce bunches, but don’t cut too much so the bunches don’t fall apart. For the dressing, combine the raspberry vinegar, 3 tablespoons of oil, the shallot, and 2 tablespoons of honey with the spices in a small bowl and whisk quickly. Cut the slice of bread into cubes and fry in a pan without oil until crispy (careful, this goes very quickly). For the two pears: Cut one half of the pear into fine mini diamonds. In a bowl, fold the dressing into the lamb’s lettuce and the pear diamonds. Cut the other pear half into fine cubes and fry in the remaining oil, adding 1 tablespoon of honey and caramelizing. Deglaze with the white wine and reduce over low heat. Serve the finished salad. Drizzle the chutney lightly over the salad or place it on a plate next to the salad. Sprinkle the salad with the toasted bread cubes.