Fennel, pear and chicory salad
Author:
The Village
Servings: 1
Cooking time: 15 min
Quick diet salad of fennel, pear and chicory dressed in olive oil with tarragon vinegar and Dijon mustard, sprinkled with toasted walnuts
Ingredients
| Fennel 150 g |
| Chicory 150 g |
| Pear 1 pc |
| Walnuts 20-30 g |
| Olive oil 1-2 tbsp. |
| Estragon vinegar 1 tbsp. |
| Dijon mustard 0,5 tbsp. |
| Salt, pepper to taste |
Instructions
Step 1
Cut the fennel in half, cut out the core and slice it into thin strips.
Step 2
Toast the walnuts in a dry pan.
Step 3
Cut the pear in half, cut out the core, slice thinly lengthwise and drizzle with lemon.
Step 4
Break the chicory into small leaves or cut it into circles (but not all of it — leave some leaves for decoration).
Step 5
Now prepare the dressing: mix oil, vinegar and mustard.
Step 6
Put the vegetables in a salad bowl, add the dressing, mix everything thoroughly.
Step 7
Place chicory leaves on the edges of the plate, sprinkle walnuts on top. You can serve.
