Wild Herb Salad with Raspberry Walnut Dressing

Ingredients

• 12 walnut halves
• green leaf lettuce
• 1 small bundle arugula
• 1 large bundle wild herbs (dandelion, sorrel, watercress)
• 125 g fresh raspberries
• 3 tbsp raspberry vinegar
• Fleur de sel
• 1 tsp raspberry jam
• 1 tsp Dijon mustard
• black pepper
• 6 tbsp walnut oil

Instructions

1. 1.

   Coarsely chop the walnuts and roast them in a small pan over low heat without fat; let cool. Clean, rinse, and dry the lettuce. Remove tough stems from arugula and wild herbs, wash, and drain in a sieve. Tear salad and herbs into bite‑sized pieces and mix. If necessary, gently rinse raspberries and pat dry on paper towels.

2. 2.

   For the dressing whisk raspberry vinegar with fleur de sel until dissolved. Add raspberry jam and mustard, then grind in a pinch of black pepper. Mix well and finally fold in walnut oil using a whisk.

3. 3.

   Arrange the salad on four plates or glasses and drizzle the dressing over it. Distribute raspberries on top and scatter walnuts across the dish.