Avocado-orange salad with smoked wild salmon

Ingredients for 4 servings:

• 2 oranges (organic oranges)
• 2 m.-large chicory
• 12 slice(s) salmon (wild salmon), smoked, thinly sliced
• 2 tbsp vinegar (Beerenauslese – wine vinegar)
• 4 tbsp oil (grape seed oil)
• 2 avocados
• black pepper, freshly ground
• 1 tsp mustard, mild
• Cayenne pepper
• Salt
• Sugar
• possibly balsamic vinegar, old, for spraying

Instructions

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

Remove the stems and clean the chicory. Arrange the leaves in a rosette shape on four plates. Make a vinaigrette with the Beerenauslese vinegar, grapeseed oil, mustard, and spices. Cut the finest julienne strips from one orange peel. Blanch these in boiling water for about 2 minutes and then strain. Cut the segments out of both oranges. Peel and pit the avocados, and slice them lengthwise. Arrange the salmon (3 slices per person), the orange segments, and the avocado slices on top of the chicory and drizzle with the vinaigrette. Sprinkle with the julienne strips and a little coarsely ground pepper and serve (drizzle with a little aged balsamic vinegar if desired).