Potato pancakes with glazed apple, ham and pecans on lamb's lettuce with tomato and balsamic vinaigrette

Ingredients for 2 servings:

• 4 potato pancakes
• 100 g lamb’s lettuce
• 1 apple, green and sweet, ideally Golden Delicious
• 80 g diced ham
• 15 g pecans
• 40 ml apple juice, cloudy
• 2 tsp honey
• 2 tsp apple cider vinegar
• 20 g butter
• n. B. Black pepper, coarse, from the mill
• 30 ml olive oil
• 2 tsp tomato ketchup
• 2 tsp balsamic vinegar, dark
• 2 tsp soy sauce
• 2 tsp water
• ½ tsp garlic powder
• 2 tsp chives, chopped
• 1 dashes lemon juice
• n. B. Salt

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Wash the lamb’s lettuce and spin dry. Wash the apple, quarter it with the skin, remove the core, and then cut the apple into pieces. Roughly break the pecans. Find a recipe for the potato pancakes here on Chefkoch or, if you’re in a hurry, use ready-made ones from the deli counter. Fry the potato pancakes until crispy. Spread the diced ham in a pan and fry over medium heat for about 3 minutes. Then add the butter and heat briefly. Add the apple pieces to the pan and fry over a slightly higher heat for 3-4 minutes. Deglaze with the apple juice and apple cider vinegar and cook while stirring. Towards the end, add the pecans and honey and let everything caramelize a little longer. Meanwhile, mix together the tomato ketchup, balsamic vinegar, soy sauce, garlic powder, and a little water. Then whisk in the olive oil and stir everything into a light, creamy sauce. Finally, stir in the chives and season with a little lemon juice. To serve, spread the lamb’s lettuce on a plate, drizzle with the vinaigrette, place the still-warm potato pancakes on top, and finally, spread the mixture from the pan over the plate. Sprinkle with coarsely ground black pepper. Notes: The serving size is calculated as a main course. As an appetizer, only serve one potato pancake and half the salad per plate. The time does not include the preparation and cooking of the potato pancakes. Walnuts can also be used as an alternative to pecans. They add a slightly more bitter note to the dish.