PREPARATION

Cut the bottom of the stumps of the chicory, cut it in half lengthwise and remove the leaves off. Was it under cold water and drain. Take a sharp knife peel and the white of the orange and grapefruit and cut the flesh à la vif from the husk.

Add the oil, vinegar, mustard and very little sugar in a bowl and whisk dressing here. Bring to taste with salt and pepper.

Put on board the endive leaves. Divide the orange slices and drizzle with the dressing.

At the end if you want, you can add some coarsely chopped walnuts.