Summary

Ingredients

• 250 g rocket
• 1 small Lollo Rosso head
• 1 scoop mozzarella di bufala
• 3 orange (s)
• 4 tablespoon pine nuts
• 15 scampi
• 3 tablespoon balsamic vinegar
• 3 tablespoon olive oil
• salt and pepper
• 1 clove garlic
• 0.5 ½ lime (s)

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Instructions

1. Wash the rocket, pat dry and place in a bowl. Cut the Lollo Rosso into bite-sized pieces, wash, spin dry and mix with the rocket.
2. Lightly toast the pine nuts in a pan without oil. Cut the mozzarella into pieces.
3. Fillet 2 oranges, collecting the juice if possible. Squeeze the third orange. Beat the orange juice with balsamic vinegar and 2 tablespoons of olive oil and season with salt and pepper.
4. Fry the scampi with the clove of garlic in 1 tablespoon of olive oil. Deglaze with a little lime juice.
5. Arrange the lettuce leaves in large plates. Spread the mozzarella, orange fillets and dressing on top. Place the fried scampi on top and sprinkle everything with the pine nuts.
6. It goes well with baguette and a light white wine.