Bring the water and sugar to the boil and reduce until the mixture thickens. Then add the chopped walnuts and caramelize over a medium flame. Do not leave the stove here, as the nuts have to be constantly stirred until they are perfect. When the nuts are perfect, immediately remove them from the pan and place them on baking paper to cool.

Clean and wash the lamb's lettuce. Mix the dressing with the balsamic cream, maple syrup, olive oil, orange juice and sambal oil. Sprinkle the fresh goat cheese with a small pinch of sugar and briefly gratinate with the flambé burner.

First mix the salad with the dressing and arrange on the plates. Then spread the walnuts over it and spread the fresh goat cheese on top.