Chicory and chard salad

Name: Chicory and chard salad
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 1 Perennial chicory (about 150 g); 100 g Mangold green; 1 small ripe pear; 1 TABLESPOON Sugar; 2 TABLESPOONS Balsamic vinegar; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 discs smoked salmon

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

1 Perennial chicory (about 150 g)
100 g Mangold green
1 small ripe pear
1 TABLESPOON Sugar
2 TABLESPOONS Balsamic vinegar
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 discs smoked salmon

Directions

1
Remove the outer leaves from the chicory. Halve the perennial and cut out the stalk. Wash the chicory, drain and cut into strips. Wash, drain and chard and cut into small pieces. Wash and quarter the pear and remove the core. Cut the pear into thin slices. Melt sugar in a pan and caramelise until golden brown.
2
Add vinegar and 2 tablespoons of water while stirring. Remove from the stove. Stir in oil. Season to taste with salt and pepper. Mix chicory, chard and pear in the lukewarm vinaigrette. Arrange salmon on top. Italian baguette (ciabatta) is delicious with it