Red Beet and Walnut Salad

Ingredients

• 200 g field salad
• 1 small head lettuce
• 1 small arugula
• 2 small cooked red beets
• 150 g crème fraîche
• 1 tbsp Lemon Juice
• 4 tbsp walnut kernels (coarsely chopped)
• Salt
• freshly ground pepper
• 2 tbsp white wine vinegar
• 1 tsp maple syrup
• 4 tbsp Walnut oil

Instructions

1. 1.

   Separate, wash, rinse and dry the salads.

2. 2.

   Peel the red beets and slice them thinly.

3. 3.

   Whisk the crème fraîche with lemon juice until smooth.

4. 4.

   Combine vinegar, syrup, salt and pepper; whisk in the walnut oil using a whisk.

5. 5.

   Toss the salads and beet slices with the dressing, arrange decoratively on plates, dot with crème fraîche and sprinkle walnut kernels on top.

6. 6.

   Serve with baguette.