Rinse the celery and cut into fine slices. Chop the leafy greens and set aside. Peel onions, halve and cut into slices. Remove skin from pears, cut into quarters, remove core and cut into slices. Peel the sausage skin and cut the sausage into thin slices. Arrange the prepared ingredients on plates. Mix crème fraîche with veal stock and season. Peel the onions and garlic, remove the peel from the ginger and dice or grate very finely. Stir into the sauce, season and pour over the lettuce. Sprinkle with the celery greens.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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