Roast beef carpaccio

Ingredients for 4 servings:

• 1 tbsp walnuts
• 1 chicory
• 2 ½ tbsp white wine
• 1 tbsp honey
• some salt and pepper
• 5 tbsp rapeseed oil
• 300 g roast beef, in very thin slices
• 40 g Italian cheese (e.g. Grana Padano)

Instructions

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

Roughly chop the walnuts and toast them in a dry pan until light brown. Remove and let cool. Trim the chicory, cut out the stalks into wedges, and cut the leaves lengthwise into strips. Whisk together 2.5 tablespoons of white wine, 2 tablespoons of water, honey, and a pinch of salt and pepper. Stir in the rapeseed oil. Arrange the roast beef slices and the chicory strips on four plates. Sprinkle with the walnuts and drizzle with the vinaigrette. Grate the Italian hard cheese over the top and serve immediately.