Orange carpaccio with stuffed dates

Name: Orange carpaccio with stuffed dates
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 TABLESPOONS Walnut kernels; 75 g Baby salad mix; 3 TABLESPOONS light balsamic vinegar; 7-10 Tbsp salt, pepper, sugar; 3 TABLESPOONS good olive oil; 12 dried pitted dates; 50 g creamy gorgonzola; 0?$? medium-sized oranges

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 TABLESPOONS Walnut kernels
75 g Baby salad mix
3 TABLESPOONS light balsamic vinegar
7-10 Tbsp salt, pepper, sugar
3 TABLESPOONS good olive oil
12 dried pitted dates
50 g creamy gorgonzola
0?$? medium-sized oranges

Directions

1
Coarsely chop the walnuts and roast them in a pan without fat. Take out and let cool down. Clean, wash and drain the salad. For the vinaigrette, mix vinegar, salt, pepper and 1 pinch of sugar.
2
Add oil underneath.
3
Unfold the dates at the incisions, fill them with the gorgonzola and squeeze them together again.
4
Peel oranges so that the white skin is completely removed. Cut into very thin slices with a sharp knife. Arrange the orange slices on four plates, slightly overlapping. Distribute the salad on top.
5
Drizzle with vinaigrette and sprinkle with walnuts. Arrange dates on top.