Summary

Ingredients

• 80 g lamb`s lettuce
• 1 handful walnuts, (2-5 pieces)
• 2 large orange (s)
• 2 teaspoons butter
• 30 ml Grand Marnier
• 250 ml orange juice

For the vinaigrette:

• 1 small onion (s)
• 3 tablespoon oil, (walnut oil)
• 3 tablespoon balsamic vinegar, darker
• 2 teaspoons cane sugar, brown
• 1 teaspoon Dijon mustard with honey
• 3 tablespoon milk
• 0.5 teaspoon ½ vegetable stock, instant
• 1 pinch (s) pepper, freshly ground black
• 1 pinch (s) salt, (Himalayan salt)

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Instructions

1. Wash the lamb`s lettuce until it is completely clean. Leave in the water until serving.
2. Peel the oranges and cut into approx. 1 cm thick slices. (The fillet shape is nicer, but unfortunately not usable with this type of preparation).
3. Put 2 teaspoons of butter in a pan, let it melt and fry the orange slices on both sides for about 3 minutes. Take out the oranges and keep them warm (it is best to use a bowl, as there will be liquid over it afterwards).
4. Put the sugar in the same pan and let it melt. When it is liquid, bring to the boil with orange juice and deglaze with Grand Marnier. Simmer briefly and pour over the oranges.
5. For the vinaigrette:
6. Peel and chop the onion. Mix the walnut oil, balsamic vinegar, cane sugar and onion together. Add mustard, milk and vegetable stock and whisk. The result should be a foamy consistency. Season with salt and pepper and set aside.
7. Arrange the lamb`s lettuce on the plate. Add 2 slices of oranges to each plate and distribute the caramelized liquid over the oranges. Decorate the walnuts next to the oranges and spread the vinaigrette on the salad.