1. Remove the hard core from the chicory in a wedge shape and carefully separate the individual leaves. Peel the oranges thickly and slice them, collecting the juice in a small bowl.
2. Arrange the orange slices in a shingled pattern on a plate and layer the chicory leaves on top.
3. Mix the sour cream with crème fraîche, tomato paste, the collected orange juice, salt, and pepper. Pour the sauce over the salad, garnish with mint leaves, and sprinkle with nuts.
Nutrition per serving
kcal: 296
Protein: 6 g · Fett/Fat: 24 g · Carbs: 14 g
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