| 15 |
| Serves: people |
Chicory with its peppery flavour is a great foil for strong cheeses as in this scrumptious salad and cooking reduces its bitterness. A tasty lunch that provides vitamin C and fibre from the chicory and apples, protein and essential Omega 3 fats from the walnuts.
If you don't have any walnut oil use extra virgin olive oil instead.
INSTRUCTIONS
- Cut each head of chicory into four and wash thoroughly.
- Wash the apple. Cut into quarters, remove the core and cut each quarter into thin wedges.
- Wash the tarragon.
- Warm the oil in a frying pan. Add the chicory, apple wedges and tarragon and cook for about 5 minutes over a gentle heat, stirring occasionally to prevent burning.
- Slice the taleggio thinly. Add it to the pan and continue cooking for a further 3- 4 minutes until the cheese starts to melt.
- Remove from the heat, season with salt and divide between two warm plates. Scatter the walnuts over the salad.
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