This recipe makes the most of the turning of the seasons - with spring’s castelfranco radicchio invigorated by late winter citrus. Local buffalo ricotta and pistachios complete this colourful salad - a spritely meal in one.  

Serves two, generously.

Ingredients

One blood orange, peeled and segmented

2 tablespoons Acide wildflower honey vinegar

One head of radicchio, washed and torn into pieces

100g That’s Amore buffalo ricotta 

A small handful of shelled pistachios, toasted and roughly chopped

100ml olive oil

Salt and white pepper to taste

Method

Place the blood orange segments into a bowl with the Acide vinegar, add a pinch of salt and leave to macerate for 10 minutes.

Meanwhile, build the salad by placing the washed leaves into a wide, shallow bowl.

Layer the orange segments over the radicchio, followed by dollops of ricotta and chopped pistachios.

Make the dressing by adding olive oil to the residual orange juice and vinegar, whisking to emulsify.

Drizzle the dressing over the salad and tuck in.