2 bell peppers carefully remove stem, core and seeds, wash and cut into fine rings. Insert the rings into boiling salted water and boil them for approx. 1 minute. Remove the peppers form the pot and rinse with cold water.
2 oranges peel and cut out the fillets.
250 g cherry tomatoes sprinkle with boiling water and afterwards rinse with cold water to remove the skin more easily.
1 avocado, ripe peel, cut into stripes and drizzle some lemon-juice, freshly squeezed onto the avocado.
1 shallot skin and dice. Blend with 2 tbsp. Bouvier Selected Harvest Wine-Vinegar, 2 tbsp. Sweet Pepper Seasoning Oil, 1 tsp. mustard and 100 g heavy cream Season to taste with
salt and pepper.
Arrange peppers, tomatoes, oranges and avocados on a platter and dress with the sauce.
serves 4
