Orange-fennel salad

Name: Orange-fennel salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Oranges; 100 g Lamb's lettuce; 2 small fennel tubers; 1 package (100 g) Radish sprouts; 2 TABLESPOONS Balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Orange Pepper; 1 pinch Sugar; 3 TABLESPOONS Walnut oil; 100 g smoked goose breast (in slices); 3 TABLESPOONS Raspberry Jelly; 7-10 Tbsp Orange slice

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 Oranges
100 g Lamb's lettuce
2 small fennel tubers
1 package (100 g) Radish sprouts
2 TABLESPOONS Balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Orange Pepper
1 pinch Sugar
3 TABLESPOONS Walnut oil
100 g smoked goose breast (in slices)
3 TABLESPOONS Raspberry Jelly
7-10 Tbsp Orange slice

Directions

1
1 Peel the orange, completely removing the white skin. Cut out the pulp between the parting skins. Sort lamb's lettuce, wash and drain. Clean, halve, wash and cut the fennel into fine rings.
2
Wash the sprouts, drain well. Mix vinegar, salt, pepper and sugar. Beat the oil into it. Turn the salad ingredients in it. Arrange on a plate with the goose breast slices. Warm up the raspberry jelly in a small pot.
3
Halve the remaining orange, squeeze the juice and mix with the jelly. Pour warm over the salad. Serve garnished with orange.