Pan‑fried Chicory with Oranges and Bacon

Ingredients

• 4 chicory heads
• 1 tbsp flour
• 50 g herb butter
• Salt
• Pepper (freshly ground)
• 2 untreated oranges
• 1 Shallot
• 1 tbsp White Wine Vinegar
• 1 tbsp pine honey
• 2 tbsp olive oil
• 100 g thinly sliced Parma ham

Instructions

1. 1.

   Wash the chicory, quarter it and blanch in salted water for 3 minutes, then shock in cold water. Drain, season with salt and pepper, dust with flour, and pan‑fry all over in hot butter.

2. 2.

   Wash the oranges and use a zester to remove strips of zest from one fruit (or cut fine strips from orange peel without the white pith).

3. 3.

   Peel the remaining oranges with a knife so that the white skin is removed.

4. 4.

   Slice the oranges into thin rounds, catching the juice. Peel and finely dice the shallot. Mix orange juice, shallot, vinegar, honey, and oil; season with salt and pepper.

5. 5.

   Crisp the Parma ham in a dry pan until golden. Arrange all ingredients warm on plates and drizzle with the salad sauce.