Red chicory salad with baked orange slices with gingerbread spices, Frank Fol – The Vegetables Chef®

(For 4 portions)

• 4 oranges
• 4 stumps of red chicory
• Gingerbread spices - Verstegen
• Arqan argan oil
• Olive oil - Iluigi
• Cup of Shiso Green - Koppert Cress
• Black pepper - Verstegen
• Coarse sea salt - Verstegen

Red chicory:

• Clean and wash the red chicory. Loosen the leaves.

Orange:

• Peel the oranges with a sharp knife.
• Then cut into slices of about 1 cm.
• Bring a pan to the fire, some olive oil and heat up.
• Place the slices in a hot pan and season with gingerbread spices.
• Fry very briefly by turning over after 1 minute using a palette.

To finish off:

• Place the lukewarm orange slices on the plates, alternating with the red chicory.
• Sprinkle with some gingerbread spices and sea salt.
• Finish with the sprigs of shiso and a few drops of argan oil.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 20 minutes 
Techniques: veggies 
Plate: Wild Grey Plate