100 g lamb's lettuce pick through, wash thoroughly several times and let dry.
2 chicory cut in half, remove stalk and cut into 2 cm wide pieces.
1 small fennel bulb with greenery cut in half, remove stalk and cut into thin slices, chop green leaves.
1 small ripe avocado cut into half, remove pit, and spoon out in small pieces.
8 fresh dates cut into half, remove pit and cut into small pieces.
1 orange peel, separate the sections and skin the fillets.
1 grapefruit peel, separate the sections and skin the fillets.
4 tbsp. walnuts roast in a non-sticking pan (no oil added), set aside and let cool. Chop into small pieces.
Orange-Vinaigrette:
2 tbsp. zest of an orange, untreated finely chopped
2 bsp. zest of a lemon, untreated finely chopped
5 tbsp. orange juice
2 tbsp. Elderberry Balsamic Vinegar
1 tbsp. Portuguese Mustard
2 tbsp. honey
2 tbsp. chives, chopped
6 tbsp. Walnut Oil
salt and pepper
Combine all ingredients in a large bowl and blend thoroughly. Add the salad and mix carefully with the vinaigrette.
serves 4
