Ingredients

• 2 teaspoons finely grated fresh gingerroot
• 1 garlic clove, crushed
• 1 teaspoon Dijon mustard
• 1/2 teaspoon finely grated orange zest
• 2 tablespoons orange juice
• 3 tablespoons lemon juice
• 2 teaspoons clear honey
• 4 fluid ounces peanut oil
• 3 oranges
• 2 heads chicory lettuce
• 50 g lamb's lettuce (2oz)
• 85 g watercress, large stalks removed (3oz)

Instructions

1. Up to two days ahead:.

2. Shake all the dressing ingredients together in a jar. Season and chill.

3. Up to a day ahead:.

4. Peel (remove peel with a knife, so you get rid of the membrane)and deseed the orange. Cut the segments from the membrane and chill.

5. Up to an hour ahead:.

6. Slice the chicory in half diagonally so you get loose leaves and a solid stalk end. The leaves will be easy to separate, thinly slice the stalks, add the orange, lamb's lettuce and watercress. Chill until needed.

7. To serve:.

8. When you're ready, toss in the dressing.