Lamb’s lettuce and duck ham salad

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Lamb’s lettuce and duck ham salad with a nut vinaigrette recipe

Preparation:

To make the salad:

Half fill a mould with the lamb's lettuce, add the diced foie gras and some peeled walnuts. Continue filling the mould with more salad to the top.
Arrange the sliced duck ham on top of the lamb's lettuce.

To make the vinaigrette:

Pour the Extra Virgin Olive Oil from Spain in a bowl. Stir in the vinegar and the salt. Add the assorted nuts, the sunflower seeds, the chopped hazelnuts and the peeled walnuts.

To serve:

Once the vinaigrette is well mixed, drizzle it over the salad.

Did you know that olive oils are the oils that can withstand the highest cooking temperatures? Learn more about why it is healthier to fry with olive oil here.