- 4 Belgian endive tufts
- 2 blonde oranges
- 3-4 Primitiae Italiae Sour-Sweet Tropea PGI Red Onions
- 100 gr pealed whole almonds
- Juice of half an orange
- Oil, salt and pepper to taste
Pre-heat a nonstick pan, or a grill.
Wash the Belgian endive tufts, cut them into quarters, lengthwise and place them in the pan to cook, 2 minutes/side.
In the meantime, peel very weel the oranges, throwing away every bit of the thick white inner skin, and cut into thick slices.
Cut also the Primitiae Italiae Sour-Sweet Tropea PGI Red Onions as thick or thin as you like.
Pre-heat a small nonstick pan and toast the almonds.
Arrange the quarters of Belgian endive tufts on a plate in a circle, at the centre place the oranges’ slices and the onions.
Mince coarsely the toasted almonds and sprinkle the salad.
Emulsify oil and salt with the juice of half an orange and dress the salad.