Orange Carpaccio with Rapunzel

Ingredients

• 6 blood oranges
• 2 tbsp lemon juice
• 1 tsp liquid honey
• 3 tbsp hazelnut kernels
• 150 g field salad (red and green as desired)
• 1 tbsp crushed red peppercorns

Instructions

1. 1.

   Peel the oranges thoroughly, removing the white pith, and slice the fruit into thin rounds.

2. 2.

   Whisk together the lemon juice and honey. Toast the nuts in a hot pan without oil for a short time, remove, let cool, then roughly chop.

3. 3.

   Wash, rinse, trim, and dry the field salad with a spin dryer.

4. 4.

   Arrange the orange slices in a tiled pattern on plates, drizzle with the lemon-honey mixture, sprinkle with nuts and peppercorns, and serve atop the field salad.