Avocado, Clementine and Chicory Salad
4 chicory (Belgian endive) heads, leaves separated
3 clementines, peeled and thinly sliced into rounds
2 ripe avocados, peeled, stoned and sliced
2 tbsp pinenuts (pignoli), toasted
For the dressing
juice of 3 clementines
4 tbsp olive oil
4 tbsp chopped fresh parsley
1 red chilli, diced
1 To make the dressing, put the orange juice in a small bowl with the oil and chilli. Whisk everything together.
2 Mix the chicory leaves with the clementines and avocado slices and divide among six serving plates.
3 Sprinkle the pinenuts over and spoon the dressing over the salad. Serve immediately.