|1||crispy bread from Bachmann|
|2||blood oranges, peeled|
|1||beetroot, cooked, peeled|
|mustard, tarragon vinegar, rose salt, pepper, hazelnut oil|
|40 g||hazelnuts, without shell|
|80 g||purslane or watercress|
|100 g||Roquefort cheese|
|20 g||goji or barberry berries, dried|
Finely slice oranges and beetroot. Prepare the salad dressing using honey, mustard, vinegar, rose salt, pepper and hazelnut oil. Slightly roast the hazelnuts in the oven while turning them occasionally. Skin them as well as possible and leave them to cool. Then chop them roughly. Arrange the orange and beetroot slices on the plates and place the purslane in the centre. Evenly sprinkle the chopped hazelnuts, crumbled roquefort and the berries over the salad. Drizzle everything with the salad dressing and serve together with a crispy, light bread.
Tip: instead of roquefort you can also grate Parmesan or Sbrinz over the salad.