Warm Chicory and Orange Salad with Roasted Goat Cheese

Remove the peel from the oranges with a kitchen knife so that nothing white sticks to the flesh. Next, remove the fruit fillets, preferably directly over a baking dish, so a little bit of fruit juice can be collected.

Then squeeze the rest of the orange well.

Remove the peel from the shallot and chop finely. Cut the chicory in half, remove the stem in the middle and cut chicory into strips.

In a frying pan with 1 tbsp butter, sweat the shallot, add sugar and caramelize it. Then add 2/3 of the chicory strips, add orange juice and toss briefly. Season with salt and pepper.

Put remaining chicory strips and orange fillets in a suitable bowl, add warm chicory with the liquid from the frying pan. Stir in 1 tbsp olive oil and season to taste.

For the goat cheese, spread out the pastry sheets and brush with olive oil. Place the cheese on top. Wrap with overlapping dough and toast the packets in a frying pan with 2-3 tbsp olive oil until crispy on both sides, about 1 minute each.

Arrange the lettuce with the goat cheese.

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