Summary

Ingredients

• 500 g lamb fillet (s)
• 1 lettuce (pick lettuce), red
• 60 g tomato (s), yellow
• 60 g cherry tomato (s), red
• 1 tablespoon vinegar (white wine vinegar)
• 0.5 teaspoon ½ mustard (Dijon), finely ground
• 1 tablespoon mint, fresh, chopped
• 0.5 teaspoon ½ sugar
• 100 g cheese (Gouda)
• olive oil

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Instructions

1. Parry (separate) meat from fat and tendons. Wash the tomatoes.
2. Heat the olive oil in a pan and add the meat. Fry over medium heat, turning frequently. Do not fry for longer than 7-8 minutes (medium) - the meat should still be pink in the middle. Place on a plate and cover loosely with foil. Let cool, then cut diagonally into slices.
3. Wash the lettuce thoroughly, dry it and cut it into bite-sized pieces. Distribute on 4 plates. Now arrange tomatoes and lamb on top.
4. Put the olive oil, white wine vinegar, mustard, mint and sugar in a small screw-top jar and shake well.
5. Cut the cheese into 1 cm thick and 4 cm long pieces and pat dry with kitchen paper. Put the olive oil in a pan and fry the cheese over a medium heat for about 2 minutes until it is golden brown. Turn occasionally. Arrange the warm cheese on the salad. Shake the sauce again briefly, drizzle over the salad and serve immediately.