Autumn Salad with Lamb Fillet

Ingredients

• 30 g pine nuts
• 8 spring onions
• 1 red oak leaf lettuce
• 50 g lamb's lettuce
• 1 red chicory
• 3 tbsp balsamic vinegar
• 1 tbsp coarse Dijon mustard
• 1 tsp Honey
• Salt
• Pepper
• 5 tbsp olive oil
• 4 figs
• 70 g lamb fillet

Instructions

1. 1.

   Finely chop the pine nuts and spread them on a flat plate.

2. 2.

   Clean, rinse, pat dry the spring onions and trim any dark green ends. (Use the dark green onion parts elsewhere if desired.)

3. 3.

   Wash and dry the oak leaf lettuce, lamb's lettuce, and chicory; tear or cut into bite‑sized pieces as needed.

4. 4.

   Whisk vinegar, mustard, honey, salt, and pepper in a bowl; fold in 4 tbsp olive oil.

5. 5.

   Gently wash the figs, pat dry, and slice them lengthwise.

6. 6.

   Pat the lamb fillets dry, season with salt and pepper. Coat the fillets in the chopped pine nuts, pressing the nut coating firmly onto the meat.

7. 7.

   Heat a non‑stick pan, add remaining oil. Cook the lamb fillets, turning occasionally over medium heat for 7–8 minutes until golden brown.

8. 8.

   After about 3 minutes of cooking, add the spring onions.

9. 9.

   Combine the salads and dressing; arrange lettuce and figs on plates. Place lamb fillets and spring onions on top and serve immediately.