Radicchio Salad

1/2 head curly endive
1 head radicchio
1 large head chicory
25 g/1 oz pine nuts
Dressing:
4 tablespoons olive oil
1 tablespoon lime juice
1 1/2 teaspoon clear honey
1 clove garlic, peeled and crushed
1 teaspoon chopped parsley
salt
freshly ground black pepper

Separate the endive and radicchio into leaves, rinse and dry well, then tear into pieces and place in a bowl. Cut the chicory diagonally across into 1 cm/1/-2 inch slices and add to the bowl.

Put all the dressing ingredients in a screw- topped jar, adding salt and pepper to taste. Shake swell to blend. Pour the dressing over the salad and toss well.

Transfer to a salad bowl and sprinkle with the pine nuts to serve.

SERVES 4 to 6