A winter salad of chicory, citrus and dates

Preparation

1. Method

   Step 1

   Stone the dates and cut into quarters. Heat the salted butter in a frying pan and add the dates, then fry for 3-5 minutes, until they start caramelising. Remove from the pan and set aside.

   Step 2

   Cut each head of chicory into six long wedges. Heat the extra-virgin olive oil in the same frying pan and fry the chicory wedges on all sides until caramelised. Remove from the pan and set aside.

   Step 3

   Cut a slice from the top and bottom of one of the oranges and the grapefruit, so that you can see the segments. Now slice off the skin and peel off the white pith, working from top to bottom to ensure that it is all removed. Cut the orange and the grapefruit in half and then into slices.

   Step 4

   To serve, arrange the dates, chicory and citrus fruit slices on a platter. Cut the other orange in half and squeeze the juice over, before sprinkling over the parsley.