Wring out the orange, stir the juice with crème fraîche, season with salt and pepper. Clean and rinse the chicory, remove the stem cone. Cut the cobs into 1 cm thick slices, cooked ham into small cubes. Cut cleaned, washed mushrooms into slices, sprinkle with juice of one lemon. Remove the peel from the tangerines, divide into wedges and mix with the chicory strips. Cut the cress into small pieces with scissors, rinse in a sieve.
Mix the sauce with the lettuce, sprinkle with chopped almonds and cress.
25 min.
of Hamburgische Electricitätswerke Ag
Tip: Always use an aromatic ham, it will add a wonderful touch to your dish!
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