Chicory Salad with Apple and Mustard Vinaigrette

2 servings

What you need:

2 scallions of chicory

half a head of lettuce


2 handfuls of rucola

2 green apples

half a garlic clove

2 tbsp walnuts

1 tbsp. mustard with seeds

1 tbsp. honey

1 tbsp. wine vinegar

2 tbsp. olive oil


What to do:

1. For the dressing – mustard vinaigrette sauce – peel the garlic, chop and mix with the mustard, honey, vinegar, oil and salt. 2. Roast the nuts in a dry pan and cut into small pieces.

3) Coarsely chop the iceberg. Cut the chicory into thin slices across the cabbage. Slice the apples into thin slices. 4. Mix .

Mix the chicory with the iceberg, arugula and apple. Add the mustard vinaigrette and nuts and mix. Serve at once.

Brown fried chicory with blue cheese sauce

This hot appetizer has a subtle and satisfying taste. Thanks to the slow heat, the butter takes on a nutty flavor and makes the chicory tender and sweet.

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