Recipe with honey
Winter Salad with Lamb's Lettuce and Forest Honey-Walnut Vinaigrette
SUMMSTOFF's robust, richly flavoured forest honey holds its own against the bitter nutty notes and the acidity in the dressing. This gives the simple winter salad a dark, rounded depth.
⏱ Prep 20 min · 4 servings
Ingredients
- 150 g lamb's lettuce, trimmed and washed
- 1 small radicchio
- 1 apple (tart)
- 60 g walnut kernels
- 2 tbsp forest honey
- 3 tbsp walnut oil
- 1 tbsp neutral oil
- 2 tbsp apple cider vinegar
- 1 tsp medium-hot mustard
- Salt, pepper
Method
- Toast the walnut kernels in a dry pan without fat for 3–4 minutes until fragrant, then chop roughly.
- Put the lamb's lettuce and torn radicchio into a large bowl.
- Quarter the apple, remove the core, and cut into thin wedges.
- For the dressing, whisk together the forest honey, mustard, apple cider vinegar and salt until the honey has dissolved.
- Slowly whisk in the walnut oil and neutral oil until the vinaigrette binds slightly.
- Fold the apple wedges into the salad and drizzle over the vinaigrette just before serving.
- Season to taste with pepper and sprinkle with the toasted walnuts.
Nutritional values per serving (approx.): 248 kcal · Fat 21 g · Carbohydrates 12 g · Protein 4 g
Tip: Warm the forest honey very gently in the warm walnut pan, so it dissolves more quickly in the cold dressing.
Honey used: View forest honey in the shop →