- 4 ounces lamb's lettuce
- 1 ounce Walnuts
- 2 ounces cooked Venison (thinly sliced)
- ½ Lemon
- 1 teaspoon sweet Mustard
- 2 tablespoons Olive oil
- 2 tablespoons walnut oil
- 1 large Fennel bulb (300 grams)
- 1 tart medium-large Apple (about 200 grams)
- 1 small Onion
Trim mache, rinse and spin dry.
Chop walnuts coarsely, toast in a dry skillet until fragrant, remove and let cool.
Cut venison into thin strips. Squeeze half a lemon.
Mix lemon juice with mustard and season with salt and pepper. Whisk in the oils to make a vinaigrette.
Trim fennel and rinse. Shake fennel leaves dry, very finely chop and stir into the dressing.
Rinse apple and remove core with an apple corer (or cut the apple into quarters and remove the seeds). Peel onion. Mix mache in a medium bowl with about 1/3 of the vinaigrette.
Cut fennel, apple and onion with a knife or a mandoline into very thin slices, mix with the remaining vinaigrette and place on 2 plates. Top with mache and serve sprinkled with venison and walnuts.