350 g tender chicory and white radicchio
80 g di CICIONI in thin strips
2 cucumbers, peeled and thinly sliced
1/2 spring onion, chopped
30 ml extra virgin olive oil
5 ml raspberry vinegar (or cider vinegar with 5 crushed raspberries)
Put all the ingredients in a bowl except the CICIONI and toss well. Add the CICIONI and ,serve.