Crunchy Lamb's Lettuce with Beetroot, Avocado & Hazelnuts

Ingredients

• 200 glamb's lettuce
• 300 gcooked beetroot
• 2 pcsavocado
• 1 pcsgreen apple — tart
• ½ pcsred onion — small
• 60 ghazelnuts — unsalted
• 10 gchives — fresh
• 3 tbspolive oil — extra virgin
• 1½ tbspwhite balsamic vinegar
• 1 tspwholegrain mustard
• 1 tsphoney
• black pepper
• salt — small pinch

Method

1. 1

   Roast the hazelnuts for 3–4 minutes in a dry frying pan. Let them cool slightly and chop them coarsely.

2. 2

   Cut the cooked beetroot into small wedges or cubes.

3. 3

   Cut the apple into thin wedges. Immediately mix the apple with about ½ tbsp white balsamic vinegar to prevent discolouration.

4. 4

   Slice the red onion into wafer-thin half-rings and finely chop the chives.

5. 5

   Halve the avocados, remove the pit, and cut the flesh into segments.

6. 6

   Whisk the remaining 1 tbsp white balsamic vinegar with olive oil, mustard, honey, black pepper, and a small pinch of salt to form a dressing.

7. 7

   Gently mix the lamb's lettuce with about two-thirds of the dressing.

8. 8

   Spread the lamb's lettuce over a large dish and arrange the beetroot, apple, avocado, and red onion on top.

9. 9

   Sprinkle the roasted hazelnuts and chives over the salad.

10. 10

    Drizzle the remaining dressing over and serve immediately.