Fennel, pear and chicory salad
Quick diet salad of fennel, pear and chicory dressed in olive oil with tarragon vinegar and Dijon mustard, sprinkled with toasted walnuts
Fennel, pear and chicory salad
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.
