Lamb’s lettuce and chicken salad

Nutrition per serving

• 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!