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Cranberry vinaigrette dressing over Lamb's lettuce salad



  • 160 g lamb’s lettuce
  • 2 tablespoons of cranberries
  • 2 tablespoons of walnut kernels
  • 1 shallot
  • 2-3 tablespoons of red wine vinegar
  • 1-2 teaspoons of coarse mustard
  • 4 teaspoons of liquid honey
  • Salt & pepper
  • 2 tablespoons of neutral vegetable oil
  • 3 tablespoons of walnut oil
  • 2 sprigs of thyme
  • 1 goat’s cheese roll


  • Clean, wash and carefully spin dry the lamb’s lettuce. Roughly chop the cranberries and walnuts. Roast the walnuts in an ungreased pan. Finely dice the shallot.
  • Stir the diced shallot together with the vinegar, 1 tablespoon of water, mustard, 1-2 teaspoons of honey, salt and pepper. Gradually stir in the oil. Mix in the cranberries and walnuts.
  • Pluck the thyme leaves from their stems. Cut the goat’s cheese roll into 8 slices and place them on a baking tray lined with backing paper. Sprinkle the slices of cheese with the rest of the honey and with thyme. Gratinate the goat’s cheese in the top third of a hot oven at 220 degrees (convection heating not recommended) for approx. 7 minutes.
  • Sprinkle the cranberry vinaigrette on the lamb’s lettuce and serve with gratinated goat’s cheese. Baguette goes well with it.
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