Chicory, Fennel and Orange Salad
1 small fennel bulb
2 chicory (Belgian endive) heads, separated into leaves
2 oranges, peeled and cut into rounds, plus juice of ½ orange
2 tbsp chopped toasted walnuts
2 tbsp olive oil
1 tbsp balsamic vinegar
salt and ground black pepper
1 Finely slice the fennel bulb and put in a bowl with the chicory, orange slices and toasted walnuts.
2 Put the orange juice, oil and balsamic vinegar in a small bowl, season with salt and pepper and mix thoroughly.
3 Pour the dressing over the salad and toss everything gently together. Serve immediately.