Bittersweet salad

lunch · ⏱ 35 min · 4 portions · 35.0 g carbs / portion · vegetarian · allergens: milk, tree nuts

v4 · rb0e705f985 20260727Z1751 2 pieces blood orange ½ tsp orange blossom water 0.5 pieces radicchio 1 piece red endive 1 piece small red leaves 150 g ricotta 20 g pine nut 100 g pomegranate seed 🔪 slice and segment the blood oranges 🍳 ⏱ 20-25 min simmer the orange syrup until thick and strain ⏳ cool the orange syrup then stir in orange blossom water 🔪 tear the radicchio leaves roughly into large pieces 🔪 prepare and tear the endive leaves 🌀 toss the radicchio and endive with olive oil and seasonings 🍳 ⏱ 20 min toasting pine nuts 🍽 assemble the salad base with leaves on serving plates add orange segments and small red leaves to the salad base dot the salad with ricotta 🍽 drizzle the orange syrup over the salad finish with toasted pine nuts and pomegranate seeds Bittersweet Salad 🥗 110 ml blood orange juice 20 ml lemon juice 60 ml maple syrup sea salt to taste 1 tbsp olive oil black pepper to taste blood orange juice, lemon juice, maple syrup, sea salt orange blossom water olive oil, black pepper small red leaves ricotta pomegranate seed
http://flowcooking.food/en-us/recipe/198/bittersweet-salad/