Field salad with oranges and figs

Name: Field salad with oranges and figs
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 100 g Lamb's lettuce; 75 g Frisée salad; 1 (approx. 300 g) big orange; 3 fresh figs; 1 Shallot; 3 TABLESPOONS Red wine vinegar; 2 TEASPOONS Honey; 1 Mesp. ground cinnamon; 1/2 Mesp. ground cloves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Oil

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 2

100 g Lamb's lettuce
75 g Frisée salad
1 (approx. 300 g) big orange
3 fresh figs
1 Shallot
3 TABLESPOONS Red wine vinegar
2 TEASPOONS Honey
1 Mesp. ground cinnamon
1/2 Mesp. ground cloves
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Oil

Directions

1
Clean and wash lamb's lettuce and frisée lettuce and drain well. Pluck the frisée lettuce into bite-sized pieces. Peel the orange so that the white skin is completely removed. Cut the orange into thin slices. Wash the figs, dab dry and quarter them.
2
For the vinaigrette, peel the shallot and dice finely. Mix vinegar, honey, diced shallots, cinnamon, cloves, a little salt and pepper well. Finally, add the oil. Mix lettuce, oranges and figs with the vinaigrette and arrange on a deep plate. Serve immediately with fresh baguette