Chicory and orange salad

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


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.