Vogerlsalad with Oranges

First, wash the Vogerlalat well, clean and spin dry.

Fillet the oranges: Peel off the peel including the white inner skin, collecting the juice.

Separate the orange segments from the thin membranes, also collecting the juice.

For the dressing, mix the balsamic vinegar, orange juice and olive oil and season with salt and pepper.

Carefully mix the lettuce with the orange fillets and drizzle the dressing over them.

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