Ingredients

With ricotta and orange:

• mix of iceberg and regular lettuce
• 100 g ricotta
• 1/2 orange divided into segments and peeled
• 2 heaping tablespoons grated Parmesan
• a piece of spicy chorizo sausage

Dressing:

• 3 tablespoons extra virgin olive oil, 2 teaspoons maple syrup or honey, 1 tablespoon wine vinegar or lemon juice, 1 teaspoon dried tarragon

With mozzarella and sun-dried tomatoes:

• mix of iceberg and regular lettuce
• 2 tablespoons chopped chives
• 125 g fresh mozzarella ball
• 2 heaping tablespoons grated Parmesan
• 4 pieces sun-dried tomatoes in oil
• a piece of spicy chorizo sausage

Dressing:

• 3 tablespoons oil from sun-dried tomatoes, 2 teaspoons maple syrup or honey, 1 tablespoon wine vinegar or lemon juice, 1 teaspoon dried oregano

Preparation

1. Arrange torn lettuce on plates, add ricotta, lightly sprinkle with salt, add orange segments and Parmesan. Prepare the dressing by mixing all ingredients in a bowl, season with salt and pepper.
2. Place chorizo sliced thinly on a pan and fry on low heat for a few minutes until crispy. Remove the chorizo from the pan and arrange on the salad, drizzle with dressing and the aromatic melted fat from the pan.
3. Arrange torn lettuce on plates, add chives, crumbled mozzarella, Parmesan, and sun-dried tomatoes. Lightly sprinkle with salt. Prepare the dressing by mixing all ingredients in a bowl, season with salt and pepper.
4. Place chorizo sliced thinly on a pan and fry on low heat for a few minutes until crispy. Remove the chorizo from the pan and arrange on the salad, drizzle with dressing and the aromatic melted fat from the pan.