50 g lamb’s lettuce
Seeds from one pomegranate
4 tbsp. BIO PLANÈTE Virgin Apricot Kernel Oil
1 tbsp. white wine vinegar
2 tbsp. chopped walnuts
1/2 tsp. gingerbread spices (to taste)
Pepper, freshly ground
For the dressing, whisk the juice of half an orange with white wine vinegar and BIO PLANÈTE Virgin Apricot Kernel Oil.
Cut the rest of the orange into segments and finely slice the onion. Wash the lamb’s lettuce and arrange on a plate with the orange, onions and pomegranate seeds. Pour over the dressing and season to taste with gingerbread spices, salt and coarsely ground pepper. Scatter the walnuts to finish.