| 1 | endive |
| 75 g | radicchio |
| 50 g | lamb's lettuce |
| 2 | oranges |
| 4 tbsp | chopped walnuts |
| ½ tsp | raw sugar |
| 2 tbsp | white balsamic vinegar |
| 2 tbsp | orange juice |
| 2 tbsp | olive oil |
| salt | |
| pepper | |
| ½ g | turmeric |
| 2 tbsp | pumpkin seeds (toasted, for serving) |
| 2 tbsp | dried cranberries |
Cut the endive and radicchio leaves into thin strips. Wash well along with the lamb’s lettuce, and drain in a colander.
Using a paring knife, peel the oranges and dice the flesh. Collect the juice in a bowl to use for the dressing. To make the dressing, place all the ingredients (Brown sugar, white vinegar, olive oil, salt, pepper and turmeric) in a screw-top jar, seal, and shake.
Transfer all salad ingredients except walnuts to a bowl, add the dressing, and toss. Divide the salad among deep plates or bowls. Sprinkle with the walnuts. If desired, top with pepitas and dried cranberries.
Find more recipe ideas in the cookbook "Delicious Wintertime" (appeared in the publishing company gestalten) https://gestalten.com/products/delicious-wintertime
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