Chicorée-Spinatsalat

Ingredients

• 400 g young spinach leaves
• 2 chicory heads
• 4 tomatoes
• 0.5 bunch of spring onions
• 100 g sprouts (mung bean, lentil sprouts, as desired)
• 1 tbsp coarse Dijon mustard
• 1 tbsp Pommery mustard
• 2 tbsp white wine vinegar
• 6 tbsp Olive oil
• Salt
• ground pepper
• 100 g anchovies (canned in oil)

Instructions

1. 1.

   Wash and dry the spinach leaves, then separate the chicory into individual leaves. Wash the tomatoes and cut them into wedges. Rinse the sprouts and drain.

2. 2.

   Mix both mustards with the vinegar, salt, and pepper, then whisk in the olive oil. Drain the anchovies, pat them dry, finely chop half of them, and add to the salad dressing.

3. 3.

   Arrange the salad ingredients decoratively on a plate, top with the remaining anchovies, and drizzle with the salad dressing.