Autumn Chicory Salad with Pears and Blue Cheese

Ingredients

• 40 g hazelnut kernels (peeled)
• 2 small chicory heads
• 150 g arugula
• 1 Pomegranate
• 2 pears
• 150 g blue cheese
• 100 ml Vegetable broth
• 2 tbsp Apple cider vinegar
• Salt
• Pepper
• 1 tsp Honey
• 1 tsp sharp mustard
• 4 tbsp rapeseed oil

Instructions

1. 1.

   Roast the hazelnuts in a hot pan until fragrant. Remove and let cool. Wash, trim, and chop the chicory and arugula, then dry thoroughly. Halve the pomegranate, remove seeds, and discard white membranes. Peel the pears, halve them, core, and slice into wedges.

2. 2.

   Arrange all prepared salad ingredients on plates and crumble the blue cheese over them. Whisk together the broth, vinegar, salt, pepper, honey, mustard, and oil to make the dressing; taste and adjust seasoning. Drizzle over the salad and serve immediately.