Summary

Ingredients

• 500 g lamb`s lettuce
• 1 pomegranate
• 200 g chestnuts, pre-cooked
• 50 g walnuts
• 2 medium mushrooms
• 1 tablespoon coconut blossom sugar
• raspberry vinegar
• Walnut oil

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Instructions

1. Wash the lamb`s lettuce thoroughly and separate the roots.
2. Melt the coconut blossom sugar with a little water and walnut oil in the pan, then add the nuts, chestnuts and washed mushrooms and gently fry and caramelize.
3. Arrange the salad on the plates, cut open the pomegranate and sprinkle the seeds over the salad. Drizzle with walnut oil and raspberry balsamic vinegar and arrange the caramelized chestnuts, walnuts and mushrooms around the salad.
4. You can also find the recipe on my blog.