Lamb's lettuce with orange vinaigrette

Name: Lamb's lettuce with orange vinaigrette
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 75 g Field, frisée and picking salad; 100 g Walnut kernels; 150 g Baguette-Brot; 5 TABLESPOONS Olive oil; 2 Oranges (about 200 g each); 2 Shallots; 50 g sliced bacon; 3 TABLESPOONS White wine vinegar; 1 TABLESPOON Honey; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

75 g Field, frisée and picking salad
100 g Walnut kernels
150 g Baguette-Brot
5 TABLESPOONS Olive oil
2 Oranges (about 200 g each)
2 Shallots
50 g sliced bacon
3 TABLESPOONS White wine vinegar
1 TABLESPOON Honey
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Clean, wash and tear salads into bite-sized pieces. Roughly chop the walnuts. Cut bread into thin slices, brush with 1 tablespoon of olive oil and place on a baking tray. Roast in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 3-5 minutes.
2
Take out and let it cool down. Peel oranges so that the white skin is completely removed. Remove the pulp between the parting skins and squeeze the juice out of the parting skins. Peel shallots and cut them into rings.
3
Fry the bacon in a hot coated pan until crisp. Take out and drain on kitchen paper. Divide bacon into smaller pieces. Mix vinegar, 3 tablespoons orange juice and honey. Add 4 tablespoons of oil and season with salt and pepper.
4
Mix salad, orange filets, walnuts, shallots, bacon and slices of bread. Drizzle with the vinaigrette and serve immediately.