Chicory with Walnut Dressing

Ingredients

• 800 g chicory
• 3 tbsp Lemon juice
• 5 tbsp olive oil
• Salt
• 60 g walnuts
• 4 sprigs tarragon
• 2 bell peppers (red and yellow)
• 1 tbsp white balsamic vinegar
• 1 tsp agave syrup
• black pepper

Instructions

1. 1.

   Wash, trim, and halve the chicory lengthwise. Remove the stems. Place the chicory halves cut side up on a baking sheet lined with parchment paper. Brush them with a mixture of 1 tbsp lemon juice and 2 tbsp oil. Season with salt and bake in a preheated oven at 160 °C (fan‑forced 140 °C; gas: level 2) for about 15 minutes.

2. 2.

   Meanwhile, roughly chop the walnuts for the vinaigrette. Wash, dry, and chop the tarragon. Wash, halve, trim, and finely dice the bell peppers. Whisk together the remaining oil with the leftover lemon juice, vinegar, agave syrup, tarragon, walnuts, pepper cubes, salt, and black pepper.

3. 3.

   Arrange the chicory on four plates, pour the vinaigrette over it, and serve immediately.