cup white wine vinegar (75 ml)
Tbsp walnut oil (30 ml)
cup grapeseed oil (75 ml)
coarse salt and freshly cracked black pepper, to taste
cup walnuts, toasted and skinned (125 ml)
cup lamb’s lettuce, cleaned (1 litre)
To make the vinaigrette, whisk together the white wine vinegar, walnut oil, grapeseed oil, salt and pepper in a small bowl until combined.
Combine the walnuts, lamb’s lettuce and oranges in a medium bowl. Toss with vinaigrette. Serve immediately.