Die Zubereitung

• Peel the orange and cut into quarters, then finely chop up the apples and squeeze on the lemon juice.
• Peel and chop the onion.
• In your saucepan, bring the apple juice to a boil and let reduce to a third of its volume, then turn off burner and let cool.
• In a bowl, mix together the reduced juice, raspberry vinegar and olive oil (salt and pepper if needed).
• Lightly grill the shrimp in a pan with olive oil.
• On 4 plates or 4 verrines, place a bed of lettuce, cover with a layer of orange, onion and apple.
• Sprinkle with vinaigrette then place the salmon and shrimp.