Summary

Ingredients

• 10 handfuls lamb`s lettuce
• 0.5 ½ pomegranate
• 20 g pine nuts
• Raspberry vinegar, good one
• Dijon mustard, fine
• 1 drop Maggi
• Walnut oil, or pistachio oil

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Instructions

1. Clean the lamb`s lettuce, wash it in very cold water and spin dry.
2. Then roast the pine nuts in a dry pan.
3. Roll the pomegranate on the table under pressure, then the core chambers will loosen more easily. Remove half of the kernels.
4. For the vinaigrette, stir the mustard into the vinegar, add the Maggi and stir in as well. Finally add the oil and whisk it well.
5. Mix the lamb`s lettuce with the seeds, pour the vinaigrette over it and mix well.
6. The salad should be served immediately, otherwise it will collapse.