Chicory salad with feta, orange and walnuts from Moro restaurant

• 4 tablespoons of extra virgin olive oil
• 1 tablespoon of red wine vinegar, with a pinch of sugar if it is very sour
• 2 large oranges or 3 blood oranges
• 3 heads of chicory, outer leaves removed, leaves separated, left whole or cut into 2 cm pieces
• approx. 20 g fresh flat-leaf parsley, leaves only
• 1 tablespoon fresh oregano leaves, large leaves roughly chopped
• ½ small red onion, sliced into rings as thin as possible
• 100 g feta
• 150 g walnut halves
• 50 g fatty black olives

Converted measurements are approximate; the original source remains authoritative.

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