Summary

Ingredients

• 200 ml apple juice
• 2 tablespoon lemon juice
• 1 tablespoon mustard, medium hot
• 1 ½ tablespoon honey
• 250 g apples, diced
• 1 tablespoon thyme and the leaves it
• 50 g walnuts
• 10 g butter
• 10 grams sugar
• 1 frisée salad
• 1 radicchio
• 2 chicory
• 4 tablespoon vinegar (raspberry vinegar)
• 8 tablespoon oil (walnut oil)
• 6 tablespoon water
• 1 bunch parsley, smooth
• 300 g oose breast (or duck breast), smoked, sliced
• salt and pepper

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Instructions

1. For the apple compote, stir together the apple juice, lemon, mustard and honey, put in a saucepan and bring to the boil. Reduce the liquid to 1/8 l. Add the apple cubes and let simmer for 3 minutes. Salt, pepper and add half of the thyme. To let it cool down.
2. Quarter walnuts. Melt the sugar in a pan, froth the butter in it, add the nuts, add the remaining thyme leaves. Salt lightly and let cool.
3. Wash and clean salads and pluck them into bite-sized pieces.
4. Mix a vinaigrette from vinegar, oil and water and finally mix in the parsley.
5. Layer the goose breast and apple compote alternately on plates as a kind of turret, decorate with the walnut brittle next to the salad mixed with the vinaigrette.
6. The amount of vinaigrette is very generous, I think 2/3 of the amount is enough.