Cattail and Rosette de Lyon Salad | RICARDO

Ingredients

• 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
• 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