Peel vegetable, cut carrots into stripes, spring onions into peaces, turnip cabbage and radishes into slices.
Boil carrots and turnip cabbage in salted water until tender and refresh with cold water.
Vinaigrette: Mix well 1 tbsp. mustard, horse radish, chives, vinegar and oil. Season to taste with salt and pepper.
Mix well lamb´s lettuce with vegetable und marinade with vinaigrette.