Orange Salad with Orange Sauce

Remove the peel from the oranges, removing the white skin completely. Pick out the fruit fillets between the separating skins, collecting the juice.

Mix the egg yolks with salt, mustard, vinegar and pepper. Gradually fold in the oil, then add in about 70 ml of orange juice.

Clean the fennel, putting the greens aside. Halve the bulbs and cut into narrow strips. Cut the chicory in half, remove the stalk and cut the leaves into strips. Cut the ham into thin strips, mix with the oranges, fennel and chicory and dress with the sauce. Bring the leafy salad to the table sprinkled with the fennel greens.

Stir the orange juice also with 150 g of sour milk. The sauce is then seasoned with mustard, salt and pepper.

Tip: It is best to use your favorite ham – then your dish will taste twice as good!

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