"Vogerlsalat" or lamb's lettuce with vinegar-mustard dressing

Vogerlsalat should be thoroughly washed. I recommend swaying it in cold water to remove all sand residues.

While the lamb's lettuce dries, finely chop onion and coarsely chop walnuts.

For the dressing, mix Dijon mustard, white wine vinegar and olive oil in a bowl. Add salt and pepper. The 1:3 ratio of vinegar and oil creates a nice balance between acidity and richness.

Now gently mix the salad with the dressing. Always taste one leaf before pouring the entire dressing to make sure the ratio suits your taste.

Finally, sprinkle the Vogerlsalat or also lamb's lettuce with chopped walnuts and onions.