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Winter citrus salad


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For 4 people
300 g Endive
100 g celery
200 g fennel
2 oranges
1 tablespoon vinegar
3 tablespoons extra virgin olive oil
30 g pine nuts


Peel and wash all vegetables.
Chop the leaves of chicory, in thin slices and place the sliced fennel and celery.
Peel an orange and the other half bleed, cut into slices and then into 4 pieces.
Squeeze the remaining half orange and set aside the juice.
Toast the pine nuts in a pan or in the oven.
Prepare a vinaigrette by slamming the vinegar and orange juice saved with salt and pepper and pouring oil flush.
Gather the vegetables in a bowl, add the orange slices and season with the vinaigrette.
Stir gently, supplemented with pine nuts and serve.

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(Thanks to Lia B.)

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