Salad with Avocado, Orange and Caramelized Walnuts

(makes 2)

1 tbsp butter

1 tbsp lemon or orange blossom honey (or floral honey)

25 g walnuts

2 blood oranges

1 avocado

1 tbsp walnut or hazelnut oil (or raps oil)

1 tsp lemon or orange blossom honey (or floral honey)

on a tip of a knife mustard

100 g purslane or watercress (or salad leaves)

1. First caramelize the walnuts: cover a plate with baking paper. In a frying pan melt the butter and honey, then add the walnuts and stir until caramelized. Lay the caramelized walnuts on the baking paper to cool.

2. Squeeze the juice of 1 orange. Peel the second orange, then using a sharp knife remove the white skin to get orange fillets.

3. Peel the avocado, cut the avocado flesh into slices, and drizzle immediately with half of the orange juice.

4. For the dressing, mix the remaining orange juice (approx. 50 ml) with oil, honey, mustard and salt.

5. Mix the salad leaves or purslane or watercress with dressing, and organize them on the plate. Spread the orange fillets and avocado slices on top, and sprinkle with the caramelized nuts.