Chicory Garden Salad with Shrimp and Orange
Select 12 large chicory leaves and set aside. Halve rest of leaves, cut stalk out, chop chicory and sprinkle with lemon juice. Peel orange with a sharp knife, taking care to remove all white skins. Cut along partitions and take flesh out. Squeeze peel by hand and reserve juice.
Cut garden cress. Rinse frisée and spin dry,
Mix sour cream with collected orange juice and season with salt and pepper.
To serve, arrange chopped chicory, watercress, and lettuce on plate. Place shrimp and orange segments on top and garnish with salmon caviar and horseradish. Drizzle with a little salad dressing and serve.