Brussels Salad with Oranges and Lamb Strips

Put the meat on a plate. Stir all the ingredients for the marinade, pour over the meat and leave to cool for at least 1 hour with the lid closed. Lettuce: Prepare the Brussels sprouts (e.g. peel, remove woody parts and dirt), cut into strips about 2 cm wide. Cut cicorino into bite-sized pieces. Rinse one of the oranges under hot water, then grate peel for the vinaigrette. Cut oranges into skinless slices (fillets), reserving juice for the sauce. Mix brussels sprouts and cicorino, arrange on large platter or possibly 4 plates, evenly distribute orange fillets on top. For the vinaigrette, stir together all ingredients.

Remove meat from marinade, drain very well. Roast in hot oil for 3-4 minutes on each side, then remove frying pan from the stove, cover meat with aluminum foil and roast for 5 minutes.

Roast pine nuts in teflon pan without fat until golden brown. Pour sauce over lettuce.

Cut meat diagonally into 1.5 cm wide strips, place over lettuce, season lightly with salt, garnish with pine nuts. Serve with fresh bread.

Preparation time: about 1 and a quarter hours

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