Lamb’s Lettuce

For the lamb’s lettuce, wash the lettuce and tomatoes.

Peel the onions. Cut tomatoes and onions into small pieces. Roast the pine nuts in a pan without oil until light. Mix the jam, vinegar, mustard, then add the oil. Season to taste with salt and pepper.

Arrange lettuce, tomatoes and onions on two plates, sprinkle with pine nuts and drizzle dressing over.

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