Smokey's chicory salad with spicy carrot dressing

Ingredients for 2 servings:

• 3 chicory
• 2 m.-sized carrot(s)
• 1 tsp oil, for steaming
• 1 tbsp sesame seeds, roasted without fat
• ½ bunch flat-leaf parsley, chopped, or cilantro
• 1 small chili pepper(s), finely chopped
• 2 clove(s) garlic, squeezed
• 5 tbsp carrot juice
• 5 tbsp Balsamic vinegar bianco
• 4 tbsp olive oil
• 1 tbsp soy sauce
• 1 tsp coarse-grained mustard
• 1 tsp honey
• 1 tsp fresh ginger root, grated
• Pepper, from the mill
• Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Peel the carrots and dice them into small cubes. Sauté them in hot oil and cook with a little water or stock until al dente, drain, and let cool. Cut the chicory into approximately 1 cm wide strips and place them in a bowl. For the dressing, whisk all ingredients thoroughly, add the diced carrots, and season to taste. Be careful with the chili; depending on the variety, it can be quite hot. Pour the dressing over the chicory and mix everything thoroughly. Serve on two plates, sprinkle with sesame seeds and parsley or coriander. Serve with oven-baked salmon or cold smoked salmon.