For the Salad
1 focaccia torn into pieces
1 head Radicchio roughly chopped
2 blood oranges (or plain oranges if bloods not in season) peeled and segmented over a bowl catching any juice
100g sliced coppa
1 small jar black olives
50ml white wine vinegar
1 tsp sugar
2 cloves garlic Crushed
Juice of 1/2 a lemon
1 shallot very finely diced
2 sprigs fresh thyme (Leaves picked and stalks discarded)
1 small bunch flat-leaf parsley finely chopped
100ml Good extra virgin olive oil
50g piece of parmesan or similar cheese cut into Shavings with a vegetable peeler.
Make up the dressing with and once you have segmented the oranges add the reserved juice to the dressing and set aside
Add the focaccia, endive, oranges, coppa and olives to a large mixing bowl.
Pour over the dressing and toss lightly then add the Parmesan and serve!