Field Salad with Apple and Cheese

Ingredients

• 50 g parsley (2 handfuls)
• 2 anchovy fillets
• 2 EL capers
• 5 EL olive oil
• 1 TL vinegar
• Salt
• Pepper
• 1 handful lamb's lettuce
• 1 handful herb leaf (e.g., basil)
• 2 red-skinned apples
• 1 EL lemon juice
• 40 g walnut kernels
• 70 g Camembert

Instructions

1. 1.

   Wash, dry and chop parsley. Chop anchovies and capers, mix with parsley and olive oil. Season with vinegar, salt and pepper.

2. 2.

   Wash, clean and spin lamb's lettuce and herb leaves. Wash apples, quarter them, remove cores, cut into wedges and immediately drizzle with lemon juice.

3. 3.

   Roast walnuts in a hot pan without added fat over high heat until fragrant, then set aside and roughly chop.

4. 4.

   Slice Camembert thinly.

5. 5.

   Combine lamb's lettuce, herb leaves, apple wedges, walnuts and Camembert in a bowl, mix, and pour the green salsa over them.