Pluck the chicory leaves from the stalk, wash and possibly cut them into smaller pieces. Wash and sort the lamb's lettuce. Peel oranges so that the white skin is completely removed. Cut out fillets between the parting skins. Squeeze juice from the rest of the oranges. Halve the almonds and roast them in a pan without fat.
Mix salads, orange fillets and almonds and arrange on plates. For the vinaigrette, mix orange juice, vinegar, salt, pepper and sugar. Whip the oil into the vinaigrette. Drip the vinaigrette over the salad. Serve garnished with orange slices as desired