Clean the Vogerlalat, rinse, dry well.
Cook a dressing from oil, clear soup and vinegar. Season with sugar, salt, pepper.
Roast the walnuts on a baking tray in the oven at 220 °C and chop coarsely after cooling.
Cut the wild boar ham into thin slices. Dress the Vogerlsalat with the dressing and spread it evenly on the middle of four plates.
Surround with the wild boar ham and sprinkle with the walnuts.
Recipes from the restaurant :
Tip: It is best to use your favorite ham – then your dish will taste twice as good!
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