Winter lamb's lettuce with fennel, beetroot and orange

Ingredients for 2 servings:

• 125 g lamb’s lettuce
• 2 beetroots, cooked
• 1 orange(s)
• 1 onion(s), red
• 1 bulb(s) of fennel
• 7 tbsp olive oil
• 1 ½ tsp, dried honey (alternatively vegan: maple syrup or agave syrup)
• 1 handful of pine nuts or walnuts
• 3 tbsp balsamic vinegar, lighter
• salt and pepper

Instructions

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

vegetarian, also vegan possible

Wash the lettuce and let it dry. Finely slice the red onion, toss with a little salt, and set aside. Slice the fennel into rings and fry with 2 tablespoons of oil, a little salt, and half a teaspoon of honey until it reaches the desired consistency. Set aside to cool. Drain the cooked beets and cut into thin slices. Cut the top and bottom of the orange horizontally and peel off the skin with a sharp knife. Fillet about 2/3 of the orange. Make the dressing with the rest of the orange. To do this, mix 5 tablespoons of olive oil, 1 teaspoon of honey, white wine vinegar, and the orange juice. Season with salt and pepper. Roast the walnuts or pine nuts in a pan without fat. Arrange everything on a plate and pour the dressing over it at the end. Everything should be mixed together before eating.