Here’s how to prepare it:
Trim, wash, and spin dry lettuce and herbs (e.g., sorrel, dill, wild chervil, pea shoots, tarragon, chickweed, comfrey, cress, linden leaves). Peel, quarter, and core the apples. Wash the cucumber. Cut the apples and cucumber into 1 cm cubes and place in a bowl. Marinate with lemon juice, curry, and 3 tablespoons of rapeseed oil. Do not use salt. Marinate the lettuce and herbs in a bowl with the apple balsamic vinegar and 3 tablespoons of rapeseed oil. Lightly season with salt and sugar.
To serve: Arrange the salad elegantly in the center of a large plate. Distribute the apple and cucumber mixture around the salad. Sprinkle generously with hazelnuts, pumpkin seeds, and walnuts. Enjoy immediately.
