February Salad with Hot Orange Salad Sauce

1. orange juice with raspberry vinegar and olive oil simmer gently for 10 min, season with pepper and salt. Remove the skin from the pumpkin thickly, scrape out the seeds. Clean the celery. Defoliate red cabbage, remove thick leaf ribs. Cut everything into very fine strips or possibly shave. Clean arugula and radicchio, rinse, spin dry and roughly shred. Remove the stalk from the chicory and cut the leaves into strips.

Coarsely chop hazelnuts and walnuts. Thinly slice Parmesan cheese. Clean mushrooms and cut into very fine slices. Halve the pomegranate, scrape out the seeds and add the fruit juice to the orange salad dressing. Pluck the chervil leaves. 3.

Bring the salad dressing to the boil once. Layer all salad ingredients loosely in a baking dish, alternating between them and drizzling with some of the salad dressing. Serve the lettuce on the spot.

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