Lamb's lettuce with Serrano ham, raspberries and pine nuts

Ingredients for 6 servings:

• 500 g lamb’s lettuce
• 1 handful of pine nuts
• 200 g raspberries (frozen or fresh)
• 5 slices of ham (Serrano ham)
• 1 point feta cheese
• possibly herbs (frozen)
• 5 tbsp olive oil or walnut oil
• 5 tbsp balsamic vinegar, dark
• 50 g raspberries (frozen or fresh)
• some salt
• some pepper
• 1 tsp sugar

Instructions

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

great for the barbecue season

Wash and trim the lamb’s lettuce. Wash the raspberries. Arrange the lamb’s lettuce in a bowl and add the raspberries. Tear the ham into small pieces or strips and add it to the salad. Dice the feta cheese and mix it in. For the vinaigrette, combine the oil, balsamic vinegar, salt, pepper, sugar, and raspberries in a tall mixing bowl and puree. Toast the pine nuts in a pan without oil. Spread the vinaigrette over the salad, sprinkle with the pine nuts, and serve. A refreshing salad that goes well with grilled food. Tip: I sometimes add a few cubes of honeydew melon.