Lamb's lettuce with cheese and cranberry-mustard vinaigrette

Name: Lamb's lettuce with cheese and cranberry-mustard vinaigrette
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 3-4 Tbsp Hazelnut flakes; 300 g Lamb's lettuce; 1-2 Shallots; 8 TABLESPOONS White wine vinegar; 1 TEASPOON Dijon mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 TABLESPOONS Oil; 2 tablespoons (approx. 50 g) Cranberries in own juice + 2 tablespoons juice (glass); 250 g Tete de Moine cheese

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

3-4 Tbsp Hazelnut flakes
300 g Lamb's lettuce
1-2 Shallots
8 TABLESPOONS White wine vinegar
1 TEASPOON Dijon mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 TABLESPOONS Oil
2 tablespoons (approx. 50 g) Cranberries in own juice + 2 tablespoons juice (glass)
250 g Tete de Moine cheese

Directions

1
Roast the hazelnut flakes in a pan without fat until golden brown, take them out immediately and let them cool down. Clean lamb's lettuce, wash thoroughly and drain well. For the vinaigrette, peel and finely dice the shallots. Mix vinegar, mustard, shallot, some salt and pepper. Whip the oil into the vinaigrette.
2
Stir cranberries and 2-3 tablespoons of cranberry juice into the vinaigrette. Just before serving, arrange the salad on plates. Cut about 24 small cheese florets with the Tête de Moine Girolle and arrange on the lamb's lettuce. Drizzle the vinaigrette over it. Sprinkle everything with hazelnut leaves