Endive with Orange Dressing
Rinse the endive under cold running water, tear into bite-sized pieces and shake dry. Pour the olives in a sieve, drain and cut half into slices. Peel the onion, cut into half rings and cook briefly in boiling water.
Cut the oranges with a sharp knife, peel and remove the fillets. Stir the oil and vinegar with the spices into a vinaigrette. Mix all ingredients together in a bowl and serve garnished with mint.