Lamb's Lettuce Salad with Belgian Endive, Grapes and Goat Cheese

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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
2 Belgian endives A handful of red grapes 50 g Lamb's lettuce 1 log / 200 g Fresh goat cheese, sliced	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

1. Up to 2 days ahead, shake all the dressing ingredients together in a jar. Season and chill.
   
2. 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.
   
3. When ready to serve, top with sliced goat cheese and drizzle with prepared dressing.

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