Salad of oranges with white truffle

Ingredients 4 people: 1 truffle 30 gr; 2 ripe oranges; 80 pinenuts; oil, salt and pepper to taste.

Procedure: wash and dry the oranges, remove the peel and cut into slices of about 5mm, We have the wild rocket on a plate large enough floor to form the bed and arrange the well open oranges. Sprinkle with pine nuts, extra virgin olive oil, salt and pepper to taste, Finally we have the truffle cut into lamellae, on the whole plate.