Salad of the Rabbit with Oranges, Parmesan & Olive Marinade

Perhaps your new favorite bean dish:

Blend marinade ingredients in a hand mixer. Roast the rabbit fillets in the butter-sun oil mixture. Keep warm.

Arrange seasonal lettuces decoratively on a plate, add orange fillets, cut fennel raw into very narrow strips with a kitchen knife or slicer, place on top of lettuce leaves. Arrange peach fillets, beans and tomatoes on the lettuce. Finely shave gentlemen’s mushroom over the top with a truffle slicer, sprinkle pistachios around the leaf lettuce.

Slice the fillets and arrange on the lettuce. Drizzle gravy over the top and baste with the juice of the mixed marinade.

Instead of oranges, mangoes are likewise conceivable; instead of rabbit, grilled shrimp.

Serve: Finally, grate fresh Parmesan over the top.

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