John Myers
Ingredients for 4 servings:
- 2 chicory
- 1 avocado(s)
- 1 apple, red-skinned
- some lemon juice
- 80 g blue cheese (Roquefort)
- 2 tbsp walnuts
- 2 tbsp lemon juice
- 1 tbsp apple juice
- 1 tsp maple syrup or honey
- some mustard, medium hot
- 2 tbsp walnut oil or neutral oil
- salt and pepper
- Cayenne pepper
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
fruity, refreshing, without mayonnaise and cream
Roast the walnuts in a dry pan, then roughly chop once cooled. Mix the lemon and apple juices, mustard, and maple syrup together, whisk in the oil, and season the dressing with salt, pepper, and a little cayenne pepper. Remove the outer leaves from the chicory, if desired, and separate the rest into individual leaves; discard the stem. Cut the leaves into bite-sized pieces, but not too small. Quarter or eighth the apple, remove the core, and slice the flesh. Add immediately to the dressing. Peel the avocado, remove the pit, and slice the flesh first into slices, then into bite-sized pieces. Drizzle with a little lemon juice. Add the chicory and avocado to the apple pieces in the dressing, mix gently, and season to taste. Before serving, sprinkle the crumbled Roquefort and walnuts over the salad.
Facebook Comments