Radiccio salad with raspberries

Ingredients for 2 servings:

• 3 heads of radicchio
• 50 g raspberries
• 75 ml orange juice
• ½ tsp Dijon mustard
• 1 tbsp balsamic vinegar
• 2 tbsp rapeseed oil, cold squeezed
• Salt and pepper, black

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

vegetarian

Reduce the orange juice in a saucepan over high heat by about one-third. Combine the juice with the Dijon mustard, balsamic vinegar, salt, and pepper. Add the raspberries to the vinaigrette and crush them slightly. Set aside two or three raspberries for garnishing. Whisk the vinaigrette until smooth, then slowly whisk in the rapeseed oil. Wash the radicchio, spin dry, and chop finely. Mix it with the dressing in a bowl. Garnish with the reserved raspberries and serve.