Photograph: Dan Jones
- 1 head of chicory
- 2 handfuls of frisée lettuce
- 2 oranges
- 0.5 tbsp red wine vinegar
- 0.5 tsp clear honey
- 25 ml extra-virgin olive oil
For the gingerbread:
- 100 g plain flour
- 0.25 tsp bicarbonate of soda
- 1 tbsp dark brown soft sugar
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- a pinch of ground cloves
- 50 g butter, at room temperature, in pieces
- 2 tbsp clear honey
- 2 tsp black treacle
Preheat the oven to 200°C, fan 180°C, gas 6.
First, make the gingerbread. In a large bowl, stir together the flour, bicarbonate of soda, sugar, spices, a pinch of salt and some black pepper.
Work the butter in with your fingers until it looks like breadcrumbs. Stir in the honey and treacle to create a sticky dough. Wrap in clingfilm and put in the fridge for at least 30 minutes. Line a baking tray with baking paper.
Roll out the chilled dough between lightly floured sheets of baking paper to the thickness of a pound coin. Bake on the tray for 15 minutes, until it gives a little when you touch it. Leave for 1 minute on the tray; transfer to a wire rack.
Meanwhile, prepare the salad. Separate the chicory leaves and tear any large pieces of frisée. Rinse the leaves and pat them dry.
Zest one of the oranges into a bowl and set aside. Using a small serrated knife, slice the top and bottom off the other orange so it doesn't wobble. Slice downward between the pith and flesh to cut away the skin. Cut between the membranes to remove each segment; transfer to a large bowl.
Squeeze the juice from the remaining membrane into the bowl with the orange zest. Add the vinegar and honey, and season. Whisk in the olive oil gradually.
Toss the chicory and frisée with the orange segments and a few tablespoons of the dressing, and season.
Divide between two plates, crumble over a third of the gingerbread and serve.