Exotic Salad Plate with Fruits and Nuts

Clean and rinse the sugar snap peas and cook them al dente in salted water.

Select the lettuces, rinse, spin dry, pluck into bite-sized pieces and arrange decoratively on plates.

Prepare the star fruit, kiwi and fig, cut into slices and arrange with the leaf lettuces.

In a non-stick frying pan, melt the butter and saute the pine nuts, walnuts and pith mixture. Add the sugar and lightly caramelize. Add the juice of the grapefruit and orange. Add a splash of white balsamic vinegar, iodized salt and ground pepper to taste.

Add the prepared sugar snap peas, caramelized ginger pieces and hazelnut oil and heat through.

Serve:

Drizzle the mixture over the salad ingredients while still warm and bring to the table on the spot. Serve with freshly baked baguette.

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