Orange Salad

Peel the oranges, removing the white skin. Cut the fruit into slices about 5 mm thick and remove the seeds, collecting the juice that comes out. Peel the onions and cut them into very fine rings. Rinse the carambola and cut into narrow slices, making a star in each.

For the

For the sauce, mix the orange juice with tarragon vinegar, salt and pepper and add the olive oil. Arrange the oranges on a platter. Spread the onion rings and olives evenly on top. Garnish with the Carambola stars and pour the vinaigrette over them.

This fresh and fruity leaf salad goes excellently with a dry Silvaner as a drink.

As a traditional Christmas menu: – Orange salad

– Parsley root soup with potatoes – Roasted goose with red cabbage and potato dumplings – Cream of chestnuts

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