Summary

Ingredients

For the dressing:

• 150 ml orange juice, freshly squeezed
• 75 ml balsamic vinegar
• 100 ml olive oil
• 100 ml chicken broth, strong
• 1 tablespoon mustard
• 1 teaspoon honey
• 1 shallot (s), diced very small
• 1 small clove garlic, pressed
• Salt and pepper

For the salad:

• 150 g lamb`s lettuce
• 75 g rocket
• 1 handful walnuts
• 50 g cranberries, dried
• 100 ml red wine, dry
• 100 g ham, (Serrano)
• 100 g cheese, (Gruyère)

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Instructions

1. Preheat the oven to 200 ° C.
2. For the dressing, reduce the orange juice to about 1/3 in a small saucepan and let it cool. Then whip up with balsamic vinegar, olive oil, chicken broth, mustard, honey, shallot cubes and the pressed garlic clove. Season to taste with salt and pepper.
3. Soak the cranberries in red wine, then bring to the boil in a small pan and simmer until the liquid has evaporated. Salt lightly. Let cool down. Roughly chop the walnut kernels. Cut the cheese into cubes. Pluck the Serrano ham into large pieces, bake them on a baking sheet in the hot oven for about 10 minutes, turning once.
4. Sort, clean and wash the lettuce. Mix with the dressing in a large bowl.
5. To serve as the main course, divide the salad on 2 plates, garnish with the cooled red wine cranberries, walnuts, Gruyère and the ham chips. As a starter, the salad is also enough for 4 people.