Such a nice winter salad, good with almost any main course or as it is for a quick lunch, you could replace the black olives with toasted walnuts and add a handful of grated parmesan.
Serves 2
2/3 heads chicory, chopped
1 large orange, cut into segments
8/10 black olives, destoned,
handful basil, chopped
Dressing
2 Tablespoons olive oil
juice of half an orange
tiny dash of crème fraiche
Sea salt and black pepper
Place the chicory, orange segments, olives and basil in a bowl. Mix the dressing ingredients together and taste for seasoning. Stir the dressing through the chicory mixture and serve on a deep plate with lots of good bread to soak up the delicious juices.