Salad

• 12 dates
• 16 figs
• 2 oranges or 4 tangerines
• 50 g walnut kernels
• 50 g almonds
• Seeds of fennel
• 1 cluster of green grapes
• 2 tablespoons of orange honey
• 2 tablespoons of olive oil
• Fresh ground black pepper
• Juice of 1 lemon
• Leaves of curly kale

Cut the oranges in small pieces and mix with the dates, figs, walnut kernels, almonds, grapes and seeds of fennel.

Prepare a dressing of orange honey, olive oil, pepper and lemon juice.

Boil the leaves of curly kale in salted water for only 2-3 minutes. Arrange the leaves as decoration on a dish, add the salad and finally the dressing on top.

Serves 4 persons.