Arugula salad with orange fillets, buffalo mozzarella and scampi

Ingredients for 3 servings:

• 250 g arugula
• 1 small head Lollo Rosso
• 1 ball of buffalo mozzarella
• 3 oranges
• 4 tbsp pine nuts
• 15 scampi
• 3 tbsp balsamic vinegar
• 3 tbsp olive oil
• salt and pepper
• 1 garlic clove(s)
• ½ lime(s)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Summery-fresh creation with a subtle orange note

Wash the arugula, pat dry, and place in a bowl. Cut the Lollo Rosso into bite-sized pieces, wash, spin dry, and mix with the arugula. Lightly toast the pine nuts in a pan without oil. Cut the mozzarella into pieces. Fillet 2 oranges, reserving the juice if possible. Juice the third orange. Whisk the orange juice with balsamic vinegar and 2 tablespoons of olive oil and season with salt and pepper. Sauté the scampi with the garlic clove in 1 tablespoon of olive oil. Deglaze with a little lime juice. Arrange the lettuce leaves on large plates. Distribute the mozzarella, orange segments, and dressing on top. Place the fried scampi on top and sprinkle everything with the pine nuts. Serve with baguette and a light white wine.