Lamb’s Lettuce Salad with Mandarins and “Klenge Mëllen” Toast

Rezept und Foto Liz Sinner - vegelizious

1. Preheat your oven to 180°C on grill function.
2. Peel and segment the mandarins, and roughly chop the walnuts or crush them with your hands.
3. In a large bowl, whisk together the salad oil, red wine vinegar, mustard, honey, and thyme for the dressing. Add 1-2 tbsp of cold water if the dressing is too thick.
4. Arrange the baguette slices on a baking sheet, spread a thin layer of honey on each slice, and top with slices of BIOG “Klengen Mellen”/brie. Decorate each toast with a walnut half. Grill for 3-5 minutes until the brie is melted and golden. Make sure to keep an eye on the toasts to prevent them from becoming too dark.
5. Meanwhile, toss the lamb's lettuce in the dressing. Divide onto 4 plates.
6. Decorate each plate with mandarins, and walnuts. Serve the toasts alongside the salad