Chicory-Apricot Salad

Name: Chicory-Apricot Salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 75 g Macadamia nuts (alternatively cashew nuts); 1 can(s) (425 ml, separation weight 250 g) Apricots; 125 g Roquefort cheese; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 500 g Chicory; 1 (approx. 180 g) Head radicchio salad

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

75 g Macadamia nuts (alternatively cashew nuts)
1 can(s) (425 ml, separation weight 250 g) Apricots
125 g Roquefort cheese
7-10 Tbsp Salt
7-10 Tbsp white pepper
500 g Chicory
1 (approx. 180 g) Head radicchio salad

Directions

1
Halve the nuts and roast them in a pan without fat until golden brown. Drain the apricots and collect the juice. Coarsely chop the cheese (put some aside) and put it in a bowl with 100 ml apricot juice. Puree with a chopping stick. Season the sauce with salt and pepper.
2
Remove the outer leaves from the chicory and radicchio. Halve each and cut out the stalk. Cut salad into bite-sized pieces. Mix salad and apricots with Roquefort sauce and arrange on a plate. Sprinkle with the nuts and remaining cheese
3
Harness: Valkyrie