Lamb’s lettuce with raspberry-honey dressing
kcal 150 per person
For the dressing, wash the thyme and shake it dry, pull the leaves from the stalks. Mix the vinegar, honey and mustard. Season with salt and pepper. Blend in the oil.
Carefully trim, wash and drain the lamb’s lettuce. Trim the raspberries and chop the walnuts.
Mix the salad ingredients and apportion them onto plates. Drizzle the salad with the dressing. Garnish with thyme and serve.