Chicory salad with Gorgonzola and pine nuts

Ingredients for 4 servings:

• 3 large chicory
• 200g Gorgonzola
• 50 g pine nuts
• 2 small pears (Williams Christ)
• 4 tbsp oil, neutral (e.g. safflower oil), possibly more
• 4 tbsp apple juice
• 3 tbsp apple cider vinegar
• 1 tbsp maple syrup
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Roast the pine nuts in a nonstick pan without fat until golden brown. Remove any brown leaves from the chicory, halve lengthwise, and carefully remove the stems—otherwise, it will taste bitter. Then cut into strips approximately 0.5 cm wide. Cut the Gorgonzola and peeled pear into 1 cm cubes. Mix the oil, maple syrup, apple juice, and apple vinegar to make a dressing (I always use a milk frother, which makes it creamier) and season with salt and pepper. Pour the dressing and pine nuts over the salad, mix well, and let it sit for a few minutes. Tastes great with fresh baguette or ciabatta and is enough for two people as a full meal.