Separate the radiccio and endive leaves, wash thoroughly under cold running water and shake dry. Tear large radiccio leaves into pieces and cut the endive into strips about 3 cm ( 1 1/2 in) wide.

Peel the orange and remove the skin from each segment. Halve the segments and remove the pips.

Season the cream with salt, pepper and the sugar.

Melt the butter and cook the almonds until golden brown. Mix the cream into the radiccio, endive and orange salad and sprinkle with the toasted almonds.

To bring out the slightly bitter flavour of the radiccio, finely chop some of the stalk and mix it into the salad.