Chicory and radicchio salad with chickpea topping

Ingredients for 4 servings:

• 2 chicory
• 1 radicchio
• 2 tbsp Balsamic vinegar, white
• 1 tsp mustard, medium hot
• 1 tsp maple syrup, medium sweet
• salt and pepper
• 4 tbsp walnut oil
• 4 tbsp chickpeas, cooked
• 2 tbsp walnuts
• 2 shallots
• 1 garlic clove(s)
• some oil, neutral
• 2 tsp maple syrup, medium sweet
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 22 minutes

bitter-tart in combination with light sweetness

Clean and wash the chicory and radicchio, spin dry, and cut into bite-sized pieces (not too small, stalks not included). For the dressing, combine the balsamic vinegar, mustard, maple syrup, salt, and pepper, then whisk in the oil. For the topping, heat the oil in a pan and sauté the finely chopped shallots and garlic. Add the thoroughly drained chickpeas, roughly chopped walnuts, and maple syrup. Heat over medium heat and let it simmer briefly. Season with salt and pepper. Toss the salad with the dressing and season to taste. Serve in individual portions and top with the lukewarm topping. Serve immediately.