Cooked - Chicoréesalat - Vegan - New Recipe

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Chicoréesalat - Vegan

2.0

50 g Walnüsse

1 TL Senf

1 TL Honig

Salz

Pfeffer

2 EL Rotweinessig

4 EL Olivenöl

2 Chicorée

1 Birne

50 g Jeanne von Jay&Joy = Alternative zu Blauschimmelkäse

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Walnüsse in einer Pfanne ohne Fett rösten, abkühlen lassen und grob hacken. Aus Senf, Honig, Salz, Pfeffer, Essig und Öl eine Vinaigrette anrühren.
Chicorée halbieren, den bitteren Strunk entfernen, Blätter waschen und in Streifen schneiden. Birne waschen, vierteln, das Kerngehäuse entfernen und die Birne in Scheiben schneiden. Birne und Chicorée mit dem Dressing mischen und auf Teller verteilen. Jeanne darüber bröseln. Zum Schluss die gerösteten Walnüsse darüber streuen.

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