Orange Mushroom Salad

Ingredients

• 1 handful of lamb's lettuce
• 1 radicchio
• 4 oranges
• 2 tbsp lemon juice
• 1 tsp freshly grated ginger
• 1 tbsp honey
• 2 tbsp grape seed oil
• 3 tbsp pine nuts
• Salt
• Pepper
• 200 g mushrooms
• 1 tbsp butter
• 1 tbsp vegetable oil (for frying)

Instructions

1. 1.

   Wash and clean the radicchio and lamb's lettuce, remove the stem from the radicchio and cut it into bite‑sized pieces. Peel the oranges thoroughly and cut out the orange segments, catching the juice in a bowl and squeezing the discarded fruit scraps for extra flavor. Add lemon juice, ginger, honey and oil, then mix well. Toast the pine nuts lightly in a pan without oil.

2. 2.

   Slice the mushrooms thickly and quickly fry them in vegetable oil (no liquid should escape). Let them cool briefly. Arrange the orange segments, mushrooms and leafy greens on a plate, sprinkle with pine nuts and drizzle with dressing before serving.