• ingredients
  • method
    • peel the oranges over a bowl so you can catch the juices
    • drain the mushrooms and chop them finely
    • cut into julienne strips the vegaffettato
    • mix the oj with the oil and salt
    • combine the oranges, vegaffettato, mushrooms with the sauce
    • divide the salad in 4 plates and garnish with a tbsp of rosehip jam
  • this can be either an appetizer or a side dish
may 23 2021 ∞
oct 16 2022 +