Lamb`s Lettuce with Chanterelles and Caramelized Walnuts

Summary

Prep Time	45 mins
Total Time	45 mins
Course	Salad
Cuisine	European
Servings (Default: 2)

Ingredients

For the dressing:

4 tablespoon balsamic vinegar
80 ml chicken broth
1 tablespoon honey
1 teaspoon mustard, medium
salt and pepper
5 tablespoon oil, rapeseed oil (organic)
1 tablespoon chives, cut into small rolls

Lamb`s Lettuce with Chanterelles and Caramelized Walnuts

Instructions

Wash and spin the lettuce and set aside until eaten.
Heat sugar with 2 tablespoons of water in a pan and melt until you get a golden yellow caramel. Turn the walnuts in it, remove them and leave to cool on parchment paper.
Put the chanterelles in a large plastic bag, sprinkle with plenty of flour, close the bag and shake until all the mushrooms are well covered with flour. Then pour into a large-hole colander and rinse thoroughly with cold water. After most of the water has drained off, place the mushrooms on paper towels to dry them further. The dirt is almost completely washed away, then cut away unsightly areas with a knife and cut large mushrooms in half. Halve the onions and cut into slices.
Melt 1 tablespoon of butter in two pans (28 cm) and fry the mushrooms over the highest possible heat for about 3 minutes, but be careful not to burn the butter. Swirl the mushrooms a few times and season with salt and pepper. Add onion slices and fry briefly.
For the dressing, mix all ingredients thoroughly and season with salt and pepper. Fold in the chives.
Place the mushrooms in the middle of the plate, place the salad around them and drizzle with the dressing. Spread the walnuts on the salad and serve.

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