Name: Orange and chicory salad with pecorino
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 2.00 lettuce chicory; 3.00 orange peeled, sliced; 1.00 onion thinly sliced; 10.00 pecorino cheese thinly sliced; fennel or dill, sprigs; olives; 125.00 ml yoghurt natural; 60.00 ml cream; sea salt and freshly ground black pepper; 2.00 ml mustard seeds; 15.00 ml sunflower oil; 125.00 g black olives; 1.00 garlic cloves; 2.00 anchovy fillets; 5.00 ml lemon juice; 15.00 ml fresh chillies 573

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Ingredients (16)

2.00	lettuce — chicory
3.00	orange — peeled, sliced
1.00	onion — thinly sliced
10.00	pecorino cheese — thinly sliced
	fennel — or dill, sprigs
	olives

DRESSING

125.00 ml	yoghurt — natural
60.00 ml	cream
	sea salt and freshly ground black pepper
2.00 ml	mustard — seeds
15.00 ml	sunflower oil

TAPENADE

125.00 g	black olives
1.00	garlic — cloves
2.00	anchovy fillets
5.00 ml	lemon juice
15.00 ml	fresh chillies — 573

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Method:

Arrange chicory leaves, orange segments and onion in a shallow bowl.
Place pecorino or feta cheese among leaves. Scatter snipped chives, fennel or dill, and olives over and garnish with whole chives, if desired.
Cover salad with waxed paper and chill until ready to serve.
DRESSING: Whisk ingredients together, blending thoroughly. Dress salad just before serving.
TAPENADE: Blend all ingredients until coarsely chopped. Serve piled on toast triangles.