Clean the lamb´s lettuce and the spring onion. Pinch off the leaves of the mint and the chervil, and remove the blackcurrant berries from the stems. Peel the shallot onion.
Cut the shallot onion into cubes and slice the spring onion into rings. Roll half of the goat cheese pieces in the poppy seed.
Put the blackcurrant balsamico, the poppy seed oil, the maple syrup, the shallot onion and the spring onion in a bowl, flavor it with the sea salt and mix them together. Divide the salad and the green herbs onto two plates, add the vinaigrette, arrange the blackcurrant berries on top and finally, place into it the goat cheese.