Salad with red chicory, pear, Baked Black Olives and orange

Peel and segment one orange. Squeeze the other and set aside the juice. Peel the pears, core and cut into thin slices. Place on a plate and dress with the orange juice.

Wash the chicory, remove the harder leaves and cut into strips. Arrange inside a salad bowl, add the pears with the juice and the orange segments.

Add the Baked Black Olives, season to taste with olive oil, salt flakes and pepper, then mix.