Chicory and Orange Salad with Honey

Serves 2 - 4

Chicory and orange salad is a classic winter dish, and this zingy honeyed dressing unites the crisp, slightly bitter leaves and sweet oranges perfectly.

3 heads of chicory

3 oranges

1 tbsp chopped parsley

2 tbsp lemon juice

1 tbsp clear honey

1 1/2 tbsp olive oil

salt and pepper

1. Slice the chicory diagonally across into 1 cm (1/2 inch) slices.

2. With a sharp knife, cut the peel off the oranges, taking the inner skin off too. Then use the knife to cut each orange segment out from between the 'leaves' of skin, as if you were extracting it from between the pages of a book. This is a fiddly job, but worth the effort for the deliciousness of the orange, rid of its coarse skin. If you are in a hurry, just slice the peeled orange.

3. Tip it into a bowl with the chicory, parsley and any juice from the orange.

4. Make the dressing by whisking together the remaining ingredients, pour over the salad and toss well before serving.