Select the lettuces, rinse, drain well, pick into bite-sized pieces and arrange evenly on four decorative plates.
Remove the skin from the kiwis, cut into slices, halve the cherry tomatoes and arrange both on the lettuces.
Rinse the guinea fowl breasts under running water, dry, rub with marjoram, salt, pepper, grated lemon peel and crushed juniper berries.
Heat clarified butter in a frying pan, roast the guinea fowl breasts in it, remove. Peel the onion, chop finely and sweat in the frying fat until translucent. Extinguish with the vegetable soup, boil once and mix in the mustard. Round everything off together with the vinegar as well as the olive oil and season with salt, pepper and sugar.
Cut the guinea fowl breasts into slices, arrange decoratively with the leaf salad and cover with the warm dressing. If available, bring to the table with fresh herbs.
Meat can be pre-fried in the morning. You can also put it on the leaf salad slightly warmed. Instead of guinea fowl, you can use chicken breast fillets.
Our tip: As an alternative to fresh herbs, you can use frozen ones – they are also characterized by a fresh taste!
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