Chicory salad with walnuts and Parmesan

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Ingredients

  • 75g coarsely chopped walnuts
  • 1 tbsp. sherry vinegar
  • 3 tbsp. walnut oil
  • 1/2 tsp. Dijon mustard
  • Salt and freshly ground black pepper
  • 225g chicory, or other leafy green
  • 22g shaved Parmesan

Use imperial measurements

Method

How to make Chicory salad with walnuts and Parmesan

1) In a dry skillet, toast the nuts over medium-high heat until fragrant, about 2 minutes. Set aside to cool.

2) In a small bowl, whisk together the vinegar, oil, mustard, salt and pepper, to taste.

3) In a large bowl, toss the chicory with the dressing. Put onto serving plates and top with walnuts and shaved Parmesan.

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