Summary

Ingredients

• 150 g lamb`s lettuce, (frisee or rocket also work)
• 500 g shallot (s)
• 50 g walnuts or pine nuts
• 2 tablespoon sugar, brown (white is also possible)
• 250 ml balsamic vinegar, darker
• 50 ml port wine
• 3 tablespoon oil, neutral (rapeseed oil)
• salt and pepper
• Chilli powder
• 1 bunch chives
• 1 lemon (s), organic

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Instructions

1. First prepare the balsamic onions, they have to cool and should steep for 2-3 days. If you don`t have time, you can process them immediately, but actually they get better every day!
2. Peel shallots and cut into wedges. Caramelize the sugar in the saucepan until it is light brown. Then deglaze with balsamic vinegar and port wine and stir until the sugar has dissolved. Now stir the onions into the hot stock and simmer gently for about 10 minutes. Put onions with stock in a sealable container and let steep for 2-3 days.
3. Wash, clean and dry the lettuce. Roast walnuts or pine nuts in a dry pan. Cut the chives into rolls. Remove the onions from the stock and let them drain a little.
4. Wash the lemons with hot water and rub off about 1 teaspoon of the peel. Squeeze the lemon and mix the lemon juice with the lemon zest and salt, pepper and a little chili. Finally, beat the oil under it so that a creamy emulsion is created.
5. Just before serving, mix the salad with the dressing and arrange on plates. Spread the onion wedges on top, sprinkle the nuts and chives on top and serve immediately.