Warm blood orange sauce
Servings 2 servings
Ingredients
- 2 blood oranges since you will be using the zest as well as the slices, bio oranges are highly recommended
- 1 onion I used a medium size red onion
- 2 garlic cloves
- 2 table spoons olive oil
- 2 table spoons white balsamico I used a "creamy" sweet one, which worked very well
- 1 table spoon runny honey
- 2 hands full of hazelnuts I roasted them, before I roughly chopped them
- 2 hands full of sunflower seeds I roasted them, before I roughly chopped them
- 2 tea spoons sumac one for each salad
- salt and pepper
- 4 hands full of lamb's lettuce
Instructions
- Chop the onions and garlic finely and, together with the olive oil cook the vegetables on medium heat. This will take 5-7 minutes.
- Reduce the heat before adding the orange zest as well as pealed orange slides and let the mixture simmer until the juices start to caramelise. Now add the honey and balsamico and let everything cook slowly until the juices are reduced somewhat.
- Meanwhile, roast the hazelnuts and sunflower seeds. Once you are done and, if your hazelnuts are fairly large, roughly chop them.
- Wash your lamb's lettuce and equally distribute it onto two plates. Then drap the warm blood orange sauce onto the lettuce before seasoning your salad with sumac, salt and pepper. Lastly add the choped nuts and seeds.