Nutrition	%GDA	Range
Energy Kcal	387
Protein	20.63%
Other Carbohydrate	1.82%
Sugar	37.44%
Fat Saturated	33.38%
Fat Unsaturated	29.73%
Fiber	13.78%
Sodium	4.04%
Salt	4.20%

1. Start by making the orange syrup. Take each of the blood (or plain) oranges in turn and use a small sharp knife to slice off the top and base. Now cut down the side of the orange (blood orange juice as needed), following its natural curve, to remove the skin and white pith. 2. Over a small bowl, cut in between the membranes to remove the individual segments into the bowl. Squeeze all the juice from the membrane and skin into a small saucepan. 3. Make up the juice in the pan to 110ml with extra blood orange juice. Add the lemon juice, maple syrup and a pinch of salt and bring to a light simmer. 4. Leave to reduce for 20 25 minutes, or until you are left with about 3 tablespoons of thick syrup. Strain it through a fine sieve and allow to cool down. 5. Pull apart the radicchio leaves and tear them roughly into large pieces. Put into a mixing bowl. Add the endive leaves (red chicory) leaves separated, oil and some coarse salt and pepper, and toss gently. 6. Divide the salad leaves between two serving plates. Dot with the orange segments, small red leaves (a cup or handful of small red endive) and spoonfuls of ricotta, building the salad up. 7. Drizzle with the orange syrup and finish with toasted pine nuts and pomegranate seeds (1 small).