Orange, witlof and bocconcini salad

Ingredients:
- 1-2 witlof
- 2 oranges
- 300 grams bocconcini
- 200 grams assorted lettuce leaves
- snow pea sprouts, for garnish and to taste
Dressing:
- ½ cup red currant jelly
- ¼ cup apple cider vinegar
Method:
- Separate witlof leaves
- Peel oranges, remove pith and cut into segments
- Slice bocconcini
- Arrange witlof around the base of a salad bowl, interspersed with assorted red and green lettuce leaves and snow pea sprouts
- Distribute orange segments and bocconcini slices throughout the lettuces
- Melt red currant jelly in a saucepan over a gentle heat, or in the microwave, whisk together with the vinegar and set aside to cool
Drizzle dressing over salad and serve.