Chicory and orange salad with salmon ham

Name: Chicory and orange salad with salmon ham
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 40 g Walnut kernels; 3 pistons Chicory; 3 Oranges; 3 TABLESPOONS light balsamic vinegar; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 12 discs Salmon ham without fat edge; 1-2 TEASPOONS frozen chive rolls

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

40 g Walnut kernels
3 pistons Chicory
3 Oranges
3 TABLESPOONS light balsamic vinegar
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
12 discs Salmon ham without fat edge
1-2 TEASPOONS frozen chive rolls

Directions

1
Coarsely chop the nuts and roast them in a pan without fat. Take out and let cool down. Wash chicory, dab dry and cut into pieces. Peel oranges so that the white skin is completely removed.
2
Cut oranges into slices. Mix vinegar, 3 tablespoons of water and oil, season with salt, pepper and 1 pinch of sugar. Mix all salad ingredients, arrange on 4 plates and spread vinaigrette over it. Garnish each plate with 3 slices of ham, sprinkle with walnuts and chives.