Summary

Ingredients

• 200 g lamb`s lettuce
• 250 g chicory
• 200 g ham, plum ham, alternatively Parma ham, smoked oose breast or Bündner meat
• 200 g cake, (almond braid)
• Butter, for roasting
• 1 pomegranate
• 50 g almond (s), sliced
• 4 scoops beetroot, (already cooked)
• 250 ml orange juice
• 2 pear (s)
• 1 radicchio, red
• 2 tablespoon sugar
• 1 tablespoon butter

For the vinaigrette:

• 6 tablespoon olive oil
• 3 tablespoon apple cider vinegar
• a bit salt
• some black pepper
• some chilli, dried
• 1 tablespoon sesame, black for sprinkling

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Instructions

1. Clean and wash the lamb`s lettuce. Clean the chicory and radiccio and cut lengthways into fine strips. Cut the plum ram into narrow strips.
2. Cut the plait into slices, dry in the oven, cut off the rind, then cut into cubes (5 mm) and roast in butter until golden brown.
3. Core the pomegranate.
4. Roast the almonds until golden yellow without fat.
5. Dice the beetroot (5 mm) and marinate in orange juice / syrup (reduce 250 ml orange juice by half). (Alternatively, cook the raw beetroot in orange juice)
6. Dice the pears or cut into wedges, caramelize 2 tablespoons of sugar, deglaze with a little water, when everything has dissolved, add a tablespoon of butter, add the pears, sauté briefly, drain.
7. Mix the vinaigrette from the oil, vinegar and the spices.
8. To serve, pull the lamb`s lettuce through the vinaigrette and serve in portions in the middle of the plate. Add the remaining ingredients nicely.
9. Nap the salad with the rest of the vinaigrette. Season with black pepper, salt and chilli from the mill and pour black sesame seeds over it.