Summary

Ingredients

• 2 m. Chicory
• 100 g lamb`s lettuce
• 1 small fennel
• 2 orange (s)
• 6 date (s), dried
• 1 medium avocado (s)
• 2 tablespoon vinegar (red wine vinegar)
• 2 tablespoon olive oil
• 2 tablespoon oil (hazelnut oil or walnut oil)
• 1 pinch (s) salt
• 1 pinch (s) pepper, (from the mill)
• 3 tablespoon hazelnuts, sliced

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Instructions

1. Remove the chicory leaves from the stem and wash quickly but carefully in plenty of cold water and drain. Sort the lamb`s lettuce, wash carefully in cold water and shake dry. Clean and wash the fennel bulb, put the fine fennel greens aside. Cut the fennel lengthways into fine (as fine as possible) slices. Peel the oranges so that the white skin is completely removed and remove the fillets from between the dividers. Halve the dates lengthways, core and quarter lengthways again. Halve, core and peel the avocado. Cut the pulp into thin slices. For the dressing, mix together red wine vinegar, salt and pepper. Gradually defeat the two types of oil with a whisk. (Here I always use a cocktail shaker to achieve even mixing.) Place the chicory and lamb`s lettuce leaves in a larger bowl and mix with the fennel slices, orange fillets, dates and avocado slices. Fold in the dressing properly and finally put the hazelnuts and fennel greens on top. (Here I have arranged the portions directly on the plates (soup plates or plate-sized flat salad bowls) in the following order: chicory leaves, lamb`s lettuce, fennel slices, avocado slices and orange fillets, then the dressing evenly over them and then with the date quarters, hazelnuts and fennel greens garnished.)