Orange carpaccio with winter salad
DIFFICULTY
easy
easy
RATING
COOK TIME
20 mins
20 mins
TOTAL TIME
20 mins
20 mins
Ingredients
Servings:
4
- 5 Oranges (250 g each)
- 2 TABLESPOONS White wine vinegar
- 5 TABLESPOONS Walnut oil
- 7-10 Tbsp salt, pepper
- 150 g Babyleaf salad
- 3 discs White bread
- 1 TABLESPOON Butter
- 100 g Fresh goat cheese (e.g. with fig)
- 4 TSP liquid honey
Directions
- 1
Peel 4 oranges so that the white skin is completely removed. Cut the orange into slices. Cut the remaining orange in half, squeeze the juice and mix with vinegar. Fold in 3 tablespoons of oil in a thin stream. Season to taste with salt and pepper. Wash the salad and spin dry.
- 2
Cut the rind off the bread and cut the bread into strips of about 2 cm width. Heat 2 tablespoons of oil and butter in a large frying pan. Fry the bread strips for about 2 minutes on each side until golden brown. Take out and let it drip off on kitchen paper.
- 3
Spread orange slices on plates, slightly overlapping. Arrange salad on top and drizzle with vinaigrette. Spread goat's cheese on the bread strips and sprinkle with honey.
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