Salad of red chicorée

Top shredded red chicorée leaves with sliced spring onions, canned tangerine slices and lightly roasted cashew nuts or pine nuts. Prepare a dressing of olive oil, vinegar or lemon juice or mixture of both, a bit of orange juice, dash of tabasco, salt and white pepper.  
Add 1/2 cucumber, sliced or diced, to chicorée.