Red and Gold Salad

(SERVES 4)

• 1 head radicchio
• 1 head chicory (Belgian endive)
• 2 oranges
• 75g/3 oz raspberries
• Freshly ground black pepper
• 15 ml/1 tbsp raspberry vinegar
• 15 ml/1 tbsp pure orange juice

Separate the radicchio into leaves and tear into small pieces. Cut a cone-shaped core out of the base of the chicory, cut the head into chunks, then separate the layers. Cut off all the rind and pith from the oranges. Cut off all the rind and pith from the oranges. Cut the fruit into thin rounds, then slice each round quarters. Mix together the salad leaves and oranges with any juice. Spoon on to four serving plates. Dot the raspberries around, then add a good grinding of pepper. Whisk together the vinegar and orange juice and drizzle over just before serving.