Lamb's lettuce with chicory and fennel

Ingredients for 4 servings:

• 150 g lamb’s lettuce
• 2 chicory
• 1 small fennel, with green
• 1 orange(s)
• 1 grapefruit(s), pink
• 1 orange(s), untreated
• 1 lemon(s), untreated
• 1 tbsp mustard (coarse-grained rotisserie mustard)
• 1 tbsp vinegar (white wine vinegar)
• 2 tbsp honey
• 2 tbsp chives, in rolls
• 2 tbsp olive oil, good
• salt and pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Clean, wash, and spin dry the lamb’s lettuce. Halve the fennel, cut out the stalk in a wedge shape, and slice it thinly. Finely chop the fennel greens. Halve the chicory, cut out the stalk, wash the leaves, and slice them into 1-2 cm wide strips. Fillet the grapefruit and orange. For the vinaigrette, grate 2 tablespoons of zest from each orange and lemon, then juice the fruit. Combine 5 tablespoons of orange juice and 1 tablespoon of lemon juice with the grated zest and the remaining ingredients to make a vinaigrette. Season with salt and pepper. Gently toss with the salad.