of Sharon fruit, tardivo and nut vinaigrette with toasted sesame oil and warm spices


30 minutes


  • 2 firm sharon fruits
  • 50 g shelled hazelnuts
  • ½ tsp cumin seeds
  • ½ tsp coriander seeds
  • ½ tsp fennel seeds
  • ¼ tsp chilli flakes
  • ½ dl toasted sesame oil
  • 1 head Tardivo lettuce (alternatively radicchio, red Christmas lettuce or red Mizuna)
  • Juice from half a lemon
  • Olive oil
  • Salt and pepper


  • Crush the dry spices in the spice crusher and place everything in a dry pan.
  • Chop the shelled hazelnuts and add them to the same pan.
  • Then toast the mixture over medium heat until the mixture starts to take on colour and the spices can be smelled. Be careful not to burn.
  • Transfer the roasted spices and hazelnuts to a bowl and mix with the sesame oil.
  • Peel the sharon fruit, leaving the stem/top on if necessary, so there is more to hold on to.
  • Cut thin slices of the fruit on a mandoline.
  • Cut the stem from the Tardive and wash the leaves.
  • Pat dry and then marinate the leaves with the juice of half a lemon, a little olive oil, salt and pepper.
  • Arrange a layer of fruit slices topped with the nut vinaigrette evenly distributed over the fruit and finally add loosely distributed leaves of the bitter lettuce (Tardivo).
  • If the nut vinaigrette is too dry in texture, add a splash of sesame oil directly on the fruit before adding the vinaigrette.

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