Orange, walnut and chicory salad

1. Cut the chicory in half lengthways and brush with a little of the olive oil. Cook on a preheated griddle pan in batches over a medium heat on both sides for 6–8 minutes, turning once, until charred and tender. Arrange on serving plates.

2. Peel the oranges with a serrated knife, removing all white pith and catching any juice in a bowl. Cut the peeled fruit into thick slices. Scatter the orange slices, chopped walnuts and crumbled Dolcelatte over the chicory. Whisk the remaining oil with the orange juice and some seasoning and drizzle over the salad. Serve at room temperature.