Summary

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

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Instructions

1. Cut the cold roast venison into thin slices.
2. 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.
3. 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.
4. Serve with a baguette.