Salad with grapes, walnuts and Parmesan

Ingredients for 4 servings:

• 1 shallot(s), optional
• 2 tbsp walnut oil or rapeseed oil, approx.
• 2 tbsp balsamic vinegar, light or apple cider vinegar, approx.
• 3 tbsp quince jelly
• some salt and pepper, freshly ground
• 1 oak leaf lettuce
• 1 handful of walnut kernels, approx. 40 – 50 g
• 1 piece(s) Parmesan or Pecorino
• 20 grapes, approx.

Instructions

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

autumnal starter

Mix all the dressing ingredients well. If you like, you can add a finely chopped shallot. Halve the walnuts and lightly toast them in a dry pan. Let the walnuts cool. Wash and dry the lettuce, then tear the large leaves into smaller pieces. Halve the grapes and remove the seeds if necessary. Toss the lettuce leaves in a bowl with half of the dressing and divide between plates. Use a vegetable peeler to shave Parmesan cheese shavings and arrange them on the lettuce leaves with the grapes and walnuts. Drizzle with the remaining dressing. This serves about 4 people as an appetizer.