Chicory & Citrus Salad

Serves 4

2 heads chicory

3 Tablespoons Olive Oil

2 Tablespoons Brightland Champagne Vinegar (it’s the best)

2 Caracara oranges, peeled and sliced

2 Blood oranges, peeled and sliced

2 Mandarinquats or small mandarins, thinly sliced

Burlap & Barrel Silk Chili and Salina Crystal Salt

Wash and thoroughly dry the chicory leaves

Whisk together olive oil and Champagne vinegar

Toss chicory leaves in the vinaigrette

Build the dressed leaves on a large platter, intermingling with slices of citrus.

Finish by generously sprinkling Chili and Salina Crystal Salt