Field salad with oranges and figs

AUTHOR
Isreal Robertson
DIFFICULTY
easy
RATING
5 1
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 2
  • 100 g Lamb's lettuce
  • 75 g Frisée salad
  • 1 (approx. 300 g) big orange
  • 3 fresh figs
  • 1 Shallot
  • 3 TABLESPOONS Red wine vinegar
  • 2 TEASPOONS Honey
  • 1 Mesp. ground cinnamon
  • 1/2 Mesp. ground cloves
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 3 TABLESPOONS Oil

Directions

  1. 1

    Clean and wash lamb's lettuce and frisée lettuce and drain well. Pluck the frisée lettuce into bite-sized pieces. Peel the orange so that the white skin is completely removed. Cut the orange into thin slices. Wash the figs, dab dry and quarter them.

  2. 2

    For the vinaigrette, peel the shallot and dice finely. Mix vinegar, honey, diced shallots, cinnamon, cloves, a little salt and pepper well. Finally, add the oil. Mix lettuce, oranges and figs with the vinaigrette and arrange on a deep plate. Serve immediately with fresh baguette

Nutrition Facts

KCAL
280 kcal
CARBS
29 g
FATS
16 g
PROTEINS
4 g

Categories & Tags

AppetizerMain dishSalad