Summary

Ingredients

• 100 ml orange juice, without pulp
• 1 tablespoon apricot jam
• 1 tablespoon honey
• 4 tablespoon balsamic vinegar
• 400 g strawberries
• 4 tablespoon olive oil
• 4 tablespoon pine nuts
• Salt and pepper, black, coarsely ground
• 250 g lamb`s lettuce, or rocket
• Pecorino, grated

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Instructions

1. Heat orange juice, stir in jam and honey and dissolve. Let cool down. Add the balsamic vinegar, salt and pepper. Halve the strawberries and add to the dressing. Add olive oil and stir carefully. Marinate for 15 minutes.
2. Roast pine nuts in a coated pan without fat - not too long, because then they will no longer taste good.
3. Wash the salad and arrange on plates. Spread the strawberries with the marinade on top. Serve with the pine nuts and grated pecorino cheese.