Lamb’s lettuce and chicken salad

Step 1/3

• 100 g walnuts
• 50 ml cranberry juice
• 80 ml white wine vinegar
• 80 ml walnut oil
• 50 g dried cranberries
• 100 g tête de moine (cheese)
• sugar
• salt
• pepper

• frying pan
• bowl
• knife
• cutting board

Toast walnuts in a small frying pan, then roughly chop. In a small bowl, mix together cranberry juice, white wine vinegar, walnut oil, dried cranberries, sugar, salt, and pepper. Use a knife to make long shavings of the tête de moine cheese, then set aside.

Step 2/3

• 2 sprigs rosemary
• 2 chicken breasts (skin-on)

• spatula
• frying pan

Pluck rosemary leaves from the stem and tuck them under the skin of the chicken breast. Season with salt and pepper. Heat some oil in a frying pan, then add the chicken, skin-side down. Let brown before flipping.

Step 3/3

• 150 g lamb's lettuce

Transfer lamb’s lettuce and chicken to a plate. Drizzle salad with the dressing and sprinkle cheese and walnuts all over. Enjoy!

Enjoy your meal!