Apple-Fennel Salad

Ingredients

• 100 g lamb's lettuce
• 35 g walnut kernels
• 50 g venison ham (thinly sliced)
• 0.5 lemon
• 1 tsp sweet mustard
• Salt
• Pepper
• 2 tbsp olive oil
• 2 tbsp walnut oil
• 1 bulb fennel (1 large bulb)
• 200 g tart medium apples (1 tart medium apple)
• 1 small onion

Instructions

1. 1.

   Clean, wash, and dry the lamb's lettuce.

2. 2.

   Coarsely chop walnuts, roast them in a dry pan until fragrant, remove and let cool.

3. 3.

   Slice ham into fine strips. Squeeze half a lemon.

4. 4.

   Whisk lemon juice, mustard, salt, and pepper; pour in the oils and whisk with a fork to make a vinaigrette.

5. 5.

   Clean and wash fennel. Shake off fennel greens, finely chop them and stir into the sauce.

6. 6.

   Wash apples and remove cores with an apple corer (or quarter and core). Peel onion. Mix lamb's lettuce in a medium bowl with about 1/3 of the vinaigrette.

7. 7.

   Slice fennel, apple, and onion into very thin slices with a knife or vegetable peeler, mix with remaining vinaigrette, and divide onto two plates. Arrange lamb's lettuce on top, sprinkle with ham and walnuts, and serve.