Wash, clean and drain the lamb’s lettuce. Clean porcini mushrooms and cut lengthwise into slices about 1 cm thick.
Heat 1 tablespoon canola oil in a large frying pan and fry the mushrooms for 2 minutes on each side. Toast sunflower seeds in the still hot pan.
Cut goat cheese into 2 x 2 cm cubes, coat them in egg and breadcrumbs and fry in butter in a second pan until golden brown. Stir a dressing from white wine and raspberry vinegar, walnut oil and the remaining canola oil, coriander, salt and pepper, mix in the lamb’s lettuce and add goat cheese on top.
Sprinkle the salad with sunflower seeds and serve immediately.