Ingredients
- 500 g chicory4 pears, coarsely diced½ tbsp lemon juice50 g walnut kernels1 tsp Dijon mustard2 tbsp walnut oil1 tbsp olive oil2 tbsp white wine vinegarsalt and pepper, ground300 g water
Instructions
- Put the water in the bowl. Place the pears in the Varoma, sprinkle with lemon juice and steam for 10 min/Varoma/Speed 1. Remove the Varoma. Transfer the pears to a container and allow to cool before adding the chicory. Empty the bowl.
- Lightly dry-roast the walnuts in a frying pan, allow to cool, then chop coarsely.
- Add the mustard, walnut oil, olive oil, vinegar and a little salt and pepper and mix for 15 seconds at speed 10. Divide the pear and chicory mixture between the plates, drizzle with the vinaigrette and sprinkle with walnuts. Serve immediately.
