Summary

Ingredients

• 2 chicory
• 100 g lamb`s lettuce
• 1 tuber / n fennel, small
• 2 orange (s)
• 1 grapefruit (s), rosé
• 6 date (s), fresh
• 1 small avocado (s)
• 3 tablespoon hazelnuts, roasted
• Fennel - green, finely chopped
• Salt and pepper, from the mill
• 2 tablespoon vinegar, (red wine vinegar)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon oil (hazelnut oil), cold-pressed

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Instructions

1. Wash the chicory and cut into strips. Wash the lamb`s lettuce several times with plenty of cold water, then spin well. Wash the fennel bulb and cut it into fine strips. Peel and halve the avocado, remove the stone and cut the pulp into cubes. Peel the oranges and grapefruit generously with a sharp knife, peeling off the white skin at the same time. Cut out the fillets and collect the juice. Peel and core the dates with a sharp knife, then cut into fine strips.
2. Mix the lettuce, fruit fillets and dates together in a large bowl, coarsely chop the roasted hazelnuts and add to the salad.
3. Make a vinaigrette from salt, pepper, red wine vinegar, olive and hazelnut oil and drizzle over the salad. Serve the salad sprinkled with fennel greens.