Carefully clean the lamb's lettuce and soak it twice in cold water. Dry the lettuce and prepare it for marinating. Please follow the instructions in the article or wash the contribution lamb's lettuce.
Peel and filet the orange and collect the orange juice for the salad vinaigrette in a bowl.
Mix the orange juice, white wine vinegar, salt, pepper, sugar and dissolve, slowly stir in the olive oil with a whisk or use a blender. Prepare a well emulsified salad dressing!
Drain the prawns prepared according to the instructions and fry them on both sides in a pan over high heat with a little oil. Gently season the prawns with salt and pepper, I personally prefer white pepper because it harmonises very well with the oranges. Now place the orange fillets in the pan with the prawns, flambé with the cognac and place next to the stove.
Marinate the prepared lettuce evenly with the salad dressing and arrange on plates. Add the prawns and orange fillets. Decoration tips can be found in the above article, I personally prefer to combine pomegranate seeds or goji berries with this dish.