Medlar Salad

In a saucepan, boil 1.5 liters of water with the juice of one lemon. Prepare a baking bowl with cold water and ice cubes in it. Cut the medlars in half and clean them as described for the medlar mousse. Blanch the fruit halves in boiling water for 1 minute, rinse in iced water and drain on KUechenpapier and cool.

Stir sherry vinegar with salt, maple syrup, grapeseed oil, 1 pinch pepper and lemon thyme leaves in a baking bowl. Mix with half of the walnuts and set aside to cool for 10 min.

Rinse lettuce leaves, drain and place on a platter. Pile the fruit salad on the leaves and sprinkle with remaining walnuts and lemon thyme.

Tip: Serve the leaf salad as an entrée with Parma or possibly Serrano ham or possibly Manchego cheese.

Tip: Always use an aromatic ham, it will give your dish a wonderful touch!

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