Clean, wash and dry the lamb`s lettuce. Remove the fruit kernels from the pomegranates, place in a bowl and collect the juice.
Mix a marinade of walnut oil, balsamic vinegar, a little pomegranate juice and apricot jam and season with salt and pepper. Let something go through.
Chop the walnuts finely and lightly toast them without fat. Pour the marinade over the lamb`s lettuce, mix and distribute on the plates. Top with the pomegranate seeds and roasted walnuts.
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