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A fresh and healthy winter salad wtih lamb's lettuce, Belgian endive, grapes, and goat cheese, dressed with a truffle mustard vinaigrette, which complements the flavours of the lettuce. This delicious salad is full of goodness, and makes a simple yet impressive starter.
Lamb's lettuce, also known as mache lettuce, or corn salad, has long spoon-shaped dark green leaves and a distinctive, tangy flavour. The interesting name comes from the lettuce's resemblance to the size and shape of a lamb's tongue.
Salad | Dressing |
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- 2 Belgian endives
- A handful of red grapes
- 50 g Lamb's lettuce
- 1 log / 200 g Fresh goat cheese, sliced
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- 1 tbsp Lime juice
- 1 tbsp Apple cider vinegar
- 1 tsp Clear honey
- 1 tsp Truffle mustard
- 2 tbsp Olive oil
- 1 tsp Rose peppercorns
- 1 tsp Pickled green peppercorns
- Sea salt
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- Up to 2 days ahead, shake all the dressing ingredients together in a jar. Season and chill.
- Slice the chicory in half diagonally so you get loose leaves and a solid stalk end. The leaves will be easy to separate, thinly slice the stalks, add the grapes, and lamb’s lettuce. Chill until needed.
- When ready to serve, top with sliced goat cheese and drizzle with prepared dressing.

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