Radish Salad with Orange Fillet, Parmesan and Pine Nuts

For the radish salad with orange fillet, peel the radish, cut in half and shred with a coarse grater. Sprinkle with salt, stir and let stand.

In the meantime, wash the organic orange hot, remove some of the zest, fillet it and collect the juice. Roast the pine nuts in a coated pan.

Mix the orange juice with the olive oil, lime oil, white pepper and the grated lemon peel to a vinaigrette. At the end, stir in the crème fine.

Drain and squeeze the radish salad and pour the marinade over it. Fold in the orange fillets and serve. Grate the Parmesan not too finely and sprinkle over the salad.

Sprinkle with pine nuts and decorate with 2 – 3 slices of kumquat.

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