Wash the physalis and cut in half, cut the apple into small cubes, put everything in a pan, fry, deglaze with a little water, white wine or balsamic vinegar (depending on your taste) and then simmer. In the meantime, chop the walnuts and set aside, arrange the lettuce leaves on plates. Pour the fried fruits over it. Make a vinaigrette from the roasting set, oil, balsamic vinegar and chopped walnuts, season with salt and pepper. Drizzle over the fruit and the salad.