Salad with Two Dressings

Ingredients

• 2 large chicory
• 1 red-shanked apple (e.g., Boskop)
• 1 untreated lemon (juice)
• 6 tbsp walnut halves
• 100 ml heavy cream
• 120 g sour cream
• Salt
• Pepper (freshly ground)
• sugar
• 60 g lamb's lettuce
• 1 Garlic clove
• 200 ml Buttermilk
• 50 g cream cheese
• 1 tbsp White Wine Vinegar
• 2 tbsp pumpkin seed oil
• 1 packet garden cress

Instructions

1. 1.

   Separate the chicory leaves, wash, pat dry and arrange on plates. Wash the apple, slice thinly, mix with a splash of lemon juice, and place the walnut halves in the center of each plate.

2. 2.

   For the cream dressing whisk heavy cream with sour cream, season with salt, pepper, lemon juice and a pinch of sugar.

3. 3.

   For the buttermilk dressing wash, rinse, trim, and dry lamb's lettuce. Peel garlic, finely chop, then blend with lettuce and buttermilk until smooth. Add cream cheese, season with salt, vinegar and pepper, stir in pumpkin seed oil and adjust seasoning again.

4. 4.

   Scatter garden cress over the salad and drizzle with the cream dressing. Serve the buttermilk dressing on the side.