Autumnal chicory salad

Name: Autumnal chicory salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 50 g pre-cooked, peeled beetroot; 2 little green apples; 1 TABLESPOON Lemon juice; 80 g Münster cheese; 50 g Walnut kernels; 4 Stem(s) Parsley; 6 Stem(s) Chervil; 4 stalks of chives; 2 pistons Chicory; 2 pistons red chicory; 200 g Leaf/ picking salad; 1 TABLESPOON coarse mustard; 4 TABLESPOONS White wine vinegar; 1/2 TEASPOON Honey; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Oil

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

50 g pre-cooked, peeled beetroot
2 little green apples
1 TABLESPOON Lemon juice
80 g Münster cheese
50 g Walnut kernels
4 Stem(s) Parsley
6 Stem(s) Chervil
4 stalks of chives
2 pistons Chicory
2 pistons red chicory
200 g Leaf/ picking salad
1 TABLESPOON coarse mustard
4 TABLESPOONS White wine vinegar
1/2 TEASPOON Honey
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Oil

Directions

1
Cut the beetroot into sticks. Wash apples, grate dry and quarter them. Cut out the core. Dice apples finely and sprinkle with lemon juice. Cut cheese into cubes. Chop nuts coarsely
2
Wash the herbs and shake dry. Finely chop parsley and chervil leaves. Cut chives into small rolls. Remove the outer chicory leaves. Remove chicory leaves from the stalk and chop finely. Wash the salad and shake dry. Mix chicory and salad
3
Mix mustard, vinegar and honey, season with salt and pepper. Add oil and season to taste. Stir in herbs. Add beetroot, apples, cheese and nuts to salad. Arrange in a bowl and serve with dressing