Ingredients
- 500 g chicory
- 3 pears
- 1 apple
- ½ tbsp lemon juice
- 50 g walnut kernels
- 1 tsp Dijon mustard
- 2 tbsp walnut oil
- 1 tbsp olive oil
- 2 tbsp white wine vinegar
- Salt
- Pepper, freshly ground
Instructions
- Cut the chicory into fine strips, wash and allow to drain.Â
- Wash the pears and apple, cut into quarters, remove the core and cut the flesh into strips. Gently and immediately toss with the lemon juice.Â
- Dry roast the walnut kernels lightly in a pan, allow to cool and chop coarsely.
- Mix the mustard, walnut oil, olive oil and vinegar with a little salt and pepper.Â
- Dress the chicory and fruit strips on a platter, sprinkle with walnuts and top with the dressing. Sprinkle with pepper and serve.
