Endive – chicory – salad with apple and nuts

Ingredients for 4 servings:

• 1 head of lettuce (flat endive)
• 2 chicory
• 2 stalk(s) Celery
• 1 apple, green, sour
• some Parmesan, cut into strips grated
• 60 g walnuts, roughly chopped
• 2 tbsp vinegar (white wine vinegar)
• 60 ml extra virgin olive oil
• Salt
• Pepper, freshly ground

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the oven to 190°C (170°C fan-assisted oven). Spread the walnuts on a baking sheet and roast for about 6-8 minutes, until lightly browned and fragrant. Remove from the oven and let cool. In the meantime, whisk together the remaining dressing ingredients to taste to make a vinaigrette. Remove any tough stems from the endive and tear the leaves into approximately 4 cm pieces. Remove the stems from the chicory and slice lengthwise into thin strips. Halve the apple, remove the core, and also slice into thin strips. Mix the endive, chicory, and celery, add the apple strips and walnuts. Add the vinaigrette and mix everything well. Sprinkle with Parmesan cheese and serve immediately. Fresh baguette goes very well with the dish.