Ingredients:
2 oranges: 1 juiced, 1 supremed (peeled with a knife and cut into segments)
1½ tablespoons lemon juice
4 tablespoons maple syrup
½ teaspoon orange blossom water (optional)
1 bunch dandelion greens, cut into bite-size pieces
1 small bunch lettuce, cut into bite-size pieces
1 tablespoon olive oil
½ cup pine nuts
1 small basket of raspberries (or other sweet fruit)
sea salt and freshly ground black pepper to taste

Directions:

  1. To make the orange syrup: put the orange juice, lemon juice, and maple syrup in a saucepan with a pinch of salt. Bring to a light simmer and reduce the sauce for about 20-25 minutes, stirring occasionally, until you have about 3 tablespoons of thick syrup. Strain it through a fine sieve and allow to cool down, then stir in the orange blossom water, if using.
  2. Put the cut dandelion and lettuce leaves in a mixing bowl. Add some olive oil and salt and pepper, and toss gently.   Divide the greens between serving plates and dot with the orange segments and sprinkle with raspberries. Drizzle with the orange syrup and finish with the pine nuts.

Serves 4-6