Crunchy salad with mushrooms and blood orange filets

Name: Crunchy salad with mushrooms and blood orange filets
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 Roman salad heart; 1 collar Rocket; 4 Blood oranges; 1-2 TEASPOONS coarse-grained mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 TABLESPOONS Oil; 2-3 TEASPOONS Sunflower seeds; 200 g small mushrooms; 12 discs Parma ham (about 15 g each)

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 Roman salad heart
1 collar Rocket
4 Blood oranges
1-2 TEASPOONS coarse-grained mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 TABLESPOONS Oil
2-3 TEASPOONS Sunflower seeds
200 g small mushrooms
12 discs Parma ham (about 15 g each)

Directions

1
Wash and clean the salad. Pluck romaine lettuce into pieces. Peel 3 blood oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins.
2
Halve 1 blood orange, squeeze juice. Mix juice and mustard well, season with salt, pepper and sugar. Fold in 2 tablespoons of oil drop by drop. Roast sunflower seeds in a pan without fat, remove.
3
Clean and halve the mushrooms. Heat 2 tablespoons of oil in a frying pan, add the mushrooms and fry them for 3-4 minutes while turning them, remove them and season with salt and pepper. Carefully mix salad, mushrooms, orange fillets and vinaigrette and arrange on plates.
4
Place the ham on top as a roll and sprinkle with sunflower seeds.