Most people call it too bitter, but it is a great salad to compare with fruit and nuts.
We have a huge farm not so far off from here where they grow this salad and you can find it all around in supermarkets. Local food is best.
I never had a problem with the tartness of this kind of salad, it was often combined with something sweet to balance it out. But it does not have to be always sweet to me, I sometimes grab a piece and open some jar of black olive tapenade and just dip it in. Sounds crazy but it is delicious.
1 large chicory
3 tbsp toasted pine nuts
2tbsp olive oil
1 tbsp white balsamic vinegar
1 tbsp agave syrup
1 piece of green from a spring onion
fleur de sel
7 pepper mix
Use a sharp knife and try to make fine chiffonade from the chicory. Wash it.
Cut out the fillets of the orange and keep the juice for the dressing.
Bring everything together and enjoy!