Bittersweet Salad

==Description==
This recipe is from Yotam Ottolenghi's vegetarian cookbook "Plenty". It was published in guardian.co.uk
* Serves two
==Ingredients==
* 2 blood oranges (or plain oranges)
* blood orange juice, as needed
* 20 ml lemon juice
* 60 ml maple syrup
* coarse sea salt and black pepper
* ½ tsp orange blossom water
* ½ small radicchio
* 1 small red endive (aka red chicory), leaves separated
* 1 tbsp olive oil
* 1 handful small red leaves
* 150 g good-quality ricotta
* 20 g pine nuts, toasted
* 100 g pomegranate seeds (ie from 1 small fruit)
==Directions==
# Slice off the top and base of each orange.
# Cut down the sides of the orange, following its natural curve, to remove the skin and white pith.
# Cut in between the membranes and put the individual segments into a bowl.
# Squeeze the juice from the membrane and skin into a small saucepan.
# Make up the juice in the pan to 110ml with extra blood orange juice.
# Add the lemon juice, syrup and a pinch of salt, and bring to a light simmer.
# Leave to reduce for 20–25 minutes, until you are left with three tablespoons of thick syrup.
# Strain through a fine sieve, leave to cool down, then stir in the orange blossom water.
# Pull apart the radicchio leaves, tear into largish pieces and put into a salad bowl.
# Add the endive leaves, oil and some salt and pepper, and toss gently.
# Divide the salad between two serving plates.
# Dot with the orange segments, some small red leaves and spoonfuls of ricotta, building the salad up as you go.
# Drizzle with the orange syrup and finish with a scattering of pine nuts and pomegranate seeds.
Category:Salad Recipes
Category:Blood orange Recipes
Category:Endigia Recipes
Category:Ricotta cheese Recipes
Category:Radicchio Recipes
Category:Pomegranate seed Recipes
Category:Pine nut Recipes