Pugliese Salad

Cut the chicory shoots lengthwise, the celery into sticks and the meloncelle into small triangles. With a blender, blend the raspberries with lime juice and extra virgin olive oil. Separately blend the mulberries with orange juice, extra virgin olive oil and a pinch of salt and pepper. Season the chicory with the mulberry marinade. Season the meloncelle together with the celery with the raspberry marinade. Plate by arranging the marinated vegetables on the plate alternately, also add the flaked lampascioni in vinegar, the wild herbs and finish with a sprinkling of Friscous.