Chicory salad “De Luxe” with avocado

Ingredients for 3 servings:

• 3 chicory
• 3 eggs
• 1 avocado(s)
• 1 apple
• 1 grapefruit(s)
• 1 tangerine(s)
• 3 shallots
• 50 g smoked salmon
• 100 g feta cheese
• 6 tbsp olive oil
• 2 tbsp Williams Christ balm, e.g. from Star
• 1 tbsp vinegar, e.g. Melfor
• e.g. salt and pepper
• n. B. Coriander leaves, dried

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Boil the eggs hard for 8-10 minutes and cool in cold water. Then quarter them. Remove the outer leaves from the chicory, cut off the bottom part, separate the individual leaves, and then wash them. Then cut them into fine strips. Peel, core, and dice the apple. Peel the grapefruit and tangerine. Separate the tangerine into individual segments, cut 2/3 of the grapefruit into small cubes, and set the remaining grapefruit aside. Peel the shallots and thinly slice them. Halve the avocado and remove the pit. Finely dice the feta cheese. Cut the salmon slices into pieces. For the vinaigrette, mix the oil, vinegar, salt, pepper, coriander leaves (the amount can be adjusted to taste), and balsamic vinegar in a bowl. Squeeze the grapefruit, add the juice, and season to taste. Add the chicory, grapefruit and mandarin orange segments, salmon, feta cheese, avocado, apple, and shallots and mix. Serve on plates, placing egg quarters on each plate, and garnish with coriander leaves if desired. Note: If you don’t have any of the ingredients at home, you can also vary the recipe by substituting orange juice for the pear balsamic vinegar. This should serve 3 people.