Ingredients (4 portions)
- 200 g Lamb’s Lettuce
- 20 g Pine Nuts
- 1 small Onion
- Balsamic Vinegar
- White Wine Vinegar
- Oil (pumpkin seed oil)
- Salt
- Pepper
Preperation
- Clean the lamb’s lettuce thoroughly, wash and spin dry. Roast the pine nuts in a coated pan until golden brown.
- For the dressing: cut the onion into very small cubes. Mix balsamic vinegar with white wine vinegar and pepper and salt (best with a small whisk), then stir in the pumpkin seed oil and add the diced onion.
- Serving: Mix the dressing and lamb’s lettuce in a large bowl and arrange on salad plates. Sprinkle the still warm pine nuts over it.
