Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 2 handfuls lamb`s lettuce (lamb`s lettuce)
- 150 g venison (roast), cooked
- 1 pear (s), sliced
- 1 handful walnuts, toasted
- 50 g blue cheese
- 1 tablespoon cranberry compote
- 1 teaspoon mustard (Dijon)
- 0.5 ½ lemon (n)
- olive oil
- salt and pepper
- Herb vinegar
Print Recipe
Pin Recipe Instructions
- Cut the cold roast venison into thin slices.
- Mix a dressing with olive oil, juice of half a lemon, 1 tablespoon of cranberry jam, 1 teaspoon of Dijon mustard, 1 dash of herb vinegar, salt and pepper and marinate the meat slices with half of the dressing for 30 minutes.
- Arrange a handful of bird lettuce, pear slices and the venison roast slices on 2 plates, sprinkle with the chopped and roasted walnuts and blue cheese and drizzle with the remaining dressing.
- Serve with a baguette.
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