Suckling pig fillet salad with orange and pine nuts
1 package of Suckling pig fillets HM Caneira, finely sliced and julienned;
1 pre-washed salad bag at your choice;
2 oranges, sliced and cut in small pieces;
40 g pine nuts;
olive oil, vinegar, salt and pepper.
In a big bowl, mix the salad leaves, the orange and the pine nuts. Stir well.
Add the julienned meat and season with olive oil, vinegar, salt and pepper. Cool for 15 minutes in the fridge and transfer to a plate. Garnish with some herbs and serve