For the croutons, cut the bread into bite-sized cubes and toast them in a pan with a little olive oil until crispy all over. Season with salt and remove from the pan.
Remove wilted leaves from chicory, wash and pat dry. Cut off the stalk, remove the outer leaves and cut into strips. Cut the hearts lengthwise into quarters.
Wash figs, cut into slices and set aside.
Finely grate the zest from one washed orange and add to the sliced chicory. Then peel the oranges all around with a knife and cut two oranges into thin slices. Squeeze some orange juice from the peels and set aside. Carefully remove the fillets from the other two oranges with a sharp knife and add to the chicory strips.
Melt the granulated sugar in a pan and briefly caramelize the chicory quarters in it on both sides of the cut surfaces. Deglaze with the orange juice and let cool.
Add the orange fillets to the chicory strips and season to taste with a little olive oil, balsamic vinegar, honey, salt and pepper.
Spread the orange slices on the plates, place the chicory salad and the caramelized chicory hearts with the cashews on top.
Form small dumplings from the fresh goat cheese, finish with the croutons and figs and serve.
Preparation Tip:
Refine this recipe with other citrus fruits.
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