Cattail and Rosette de Lyon Salad

Ingredients

• Currant Vinaigrette

  • 1 shallot, finely chopped
  • 1/4 cup (60 ml) olive oil
  • 1/4 cup (60 ml) Zante currants
  • 2 tablespoons (30 ml) balsamic vinegar
  • 1 tablespoon (15 ml) molasses

• Salad

  • 4 cups (1 litre) lamb’s lettuce, mesclun or baby arugula
  • 1/2 lb (225 g) Rosette de Lyon, thinly sliced
  • 1 jar 110 ml pickled cattail hearts, drained (sliced if served as tapas)
  • Fleur de sel
  • Pepper