Lamb salad with damson vanilla dressing

The lamb pairs perfectly with the flavours, texture and colour of this salad while the dressing adds a dose of zing and freshness.

Ingredients

400 g	Lamb medallions (Main)
½ tsp	Salt
2 Tbsp	Olive oil
300 g	Fresh peas, or frozen
60 g	Baby spinach
60 g	Walnut pieces
60 g	Fresh mint
125 g	Buffalo mozzarella, Clevedon
60 g	Edible flowers, optional

Dressing

110 ml	Olive oil
½ tsp	Vanilla paste
2 Tbsp	Vinaigrette
1 pinch	Salt and freshly ground black pepper, to taste

Directions

1. Heat a frying pan and season the lamb medallions with salt. Seal the medallions in a little oil and fry for 3 minutes then flip and fry a further 3 minutes. Remove the lamb from the pan, cover and leave to rest for 5 minutes.
2. While the meat is resting, blanch the fresh or frozen peas in boiling water until just cooked. Drain and immediately refresh under ice cold water.
3. Mix dressing ingredients in a bottle.
4. Arrange the spinach leaves, peas, walnut pieces and mint onto a serving platter. Slice the medallions and place on the salad. Tear off some mozzarella and place on top. Drizzle over the damson and vanilla dressing. Scatter with edible flowers to garnish.