Bittersweet Salad

Description
This recipe is from Yotam Ottolenghi's vegetarian cookbook "Plenty". It was published in guardian.co.uk
 * Serves two

Ingredients

 * 2 blood oranges (or plain oranges)
 * blood orange juice, as needed
 * 20 ml lemon juice
 * 60 ml maple syrup
 * coarse sea salt and black pepper
 * ½ tsp orange blossom water
 * ½ small radicchio
 * 1 small red endive (aka red chicory), leaves separated
 * 1 tbsp olive oil
 * 1 handful small red leaves
 * 150 g good-quality ricotta
 * 20 g pine nuts, toasted
 * 100 g pomegranate seeds (ie from 1 small fruit)

Directions

 * 1) Slice off the top and base of each orange.
 * 2) Cut down the sides of the orange, following its natural curve, to remove the skin and white pith.
 * 3) Cut in between the membranes and put the individual segments into a bowl.
 * 4) Squeeze the juice from the membrane and skin into a small saucepan.
 * 5) Make up the juice in the pan to 110ml with extra blood orange juice.
 * 6) Add the lemon juice, syrup and a pinch of salt, and bring to a light simmer.
 * 7) Leave to reduce for 20–25 minutes, until you are left with three tablespoons of thick syrup.
 * 8) Strain through a fine sieve, leave to cool down, then stir in the orange blossom water.
 * 9) Pull apart the radicchio leaves, tear into largish pieces and put into a salad bowl.
 * 10) Add the endive leaves, oil and some salt and pepper, and toss gently.
 * 11) Divide the salad between two serving plates.
 * 12) Dot with the orange segments, some small red leaves and spoonfuls of ricotta, building the salad up as you go.
 * 13) Drizzle with the orange syrup and finish with a scattering of pine nuts and pomegranate seeds.