Ingredients:

4 oranges
4 chicories
200 g pitted and sliced olives
150 g toasted almond flakes
2 tablespoons Sherry-Vinegar GRAN RESERVA 23
2 tablespoons Extra Virgin Olive Oil
4 tablespoons orange-blossom honey

Preparation:

Peel well the oranges and slide into thin quarters. Put them in a bowl alternating with the washed chicory leaves, then place the olive slices on top. Mix the Sherry-Vinegar with the honey and beat then with the olive oil. At last sprinkle the almond flakes on the salad.

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