Wash the chicory leaves, remove the end of the stalk and then cut into bite-sized pieces. Fillet the oranges into fine wedges. Peel the banana and cut into pieces.
Make a vineaigrette from salt, pepper, honey, lemon juice, balsamic vinegar and olive oil and pour over the fruit. Mix in lemon balm. Let it steep for about 1/2 hour. Arrange on a plate with the banana and the remaining ingredients
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