"Artistic" salad

Bake, boil or fry the legs. (The meat is most juicy when baked in a sleeve over low heat.) Cut the cooled meat into pieces with your hands.

Cut orange slices and prunes into 2-3 pieces. Grate ginger and lemon zest on a fine grater.

Mix all the ingredients in a salad bowl so that the zest and ginger are evenly distributed.

Tear the greens with your hands into large pieces, lay on top of the salad. Sprinkle the crushed nuts over the dish.

Mix honey, olive oil and lemon juice until a homogeneous emulsion is obtained and season the salad.