Chicory, apple and hazelnut salad
Crisp chicory, apple, Comté and hazelnuts with a mustard and walnut-oil dressing.
Active time15 min
CookingNo cooking
Total15 min
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Ingredients
- 200 g apple
- 120 g Comté
- 30 ml walnut oil
- 10 g mustard
- 60 g shelled hazelnuts
- 2 g salt
- 15 ml cider vinegar
- 500 g chicory
Preparation
Wash the chicory and apple. Remove the cores from the chicory, cut the leaves into pieces, core and dice the apple. Cut the Comté into small cubes.
200 g apple120 g Comté500 g chicory- knife
Roughly chop the hazelnuts. Whisk the walnut oil, vinegar, mustard and salt. Toss with the endives, apple, Comté and hazelnuts. Serve immediately as a starter or with bread planned separately.
30 ml walnut oil10 g mustard60 g shelled hazelnuts2 g salt15 ml cider vinegar- mixing bowl
- whisk
- knife
Allergens
- Milk
- Mustard
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration