Preparation
Step: 1/7

Wash the lamb's lettuce and shake dry.

Step: 2/7

Coarsely chop the walnuts and toast them in a dry pan until aromatic. Remove the nuts from the pan and allow to cool.

Step: 3/7

Cut the ham into strips. Juice the lemon.

Step: 4/7

Mix the lemon juice with the oil, mustard, salt and pepper, and beat with a whisk.

Step: 5/7

Clean and wash the fennel. Shake the leafy tops dry, then finely chop and add to the vinaigrette.

Step: 6/7

Wash, quarter and core the apple. Peel the onion. Mix the lettuce with about a third of the vinaigrette.

Step: 7/7

Cut or plane the fennel, apple and onion into very fine slices and mix with the remaining vinaigrette. Arrange on 2 plates, add the lettuce and top with ham and walnuts.