Sear the lemons

• Halve the lemons and sear them cut-side down in a hot pan until golden brown.
• Flip and sear the other side until golden.
• Scrape up the browned bits from the bottom of the pan and set aside with the lemons.

Make the vinaigrette

• Finely chop the caramelized lemons with a knife until a rough paste forms, keeping the peel for texture.
• Whisk in the olive oil and honey.
• Season with salt and pepper and mix well.

Cook the orzo

• Cook the orzo in salted boiling water until soft.
• Drain and rinse briefly.

Chill the lettuce

• Plunge the butter lettuce and iceberg into an ice bath to crisp them up.
• Drain well.

Assemble the salad

• Combine the lettuce, orzo, chopped dates and macadamia nuts in a large bowl.
• Add the vinaigrette and toss gently with your hands to keep everything crisp.

Finish and serve

• Top with freshly grated Gruyère and serve.