150 g lettuce cut into fine stripes. 150 g sour cream mix with 2 tsp. lemon juice, freshly squeezed and season with salt and pepper. Blend lettuce and sour cream and arrange on 3 separate plates.
Dressing:
2 tbsp. Blaufränkisch Selected Harvest Wine-Vinegar mix with 2 tbsp. Sunflower Seed Oil an add 1 tsp. pink peppercorns.
4 blood oranges peel, cut the fillets into small pieces and add them to the dressing.
1 apple peel, cut into eigth and blend with the blood oranges.
1/2 red onion cut into thin slices, add to the rest and arrange the salad on the lettuce.
serves 3
