Leafy Salads with Apricots & Red Pesto

Ingredients

• 1 chicory
• 1 Shallot
• 150 g lamb's lettuce
• 100 g Radicchio
• 3 dried apricots
• 2 tbsp white wine vinegar
• 1 tsp maple syrup
• 5 tbsp olive oil
• 3 tbsp orange juice
• Salt
• white pepper
• 5 dried tomatoes (in oil)
• 1 tsp pine nuts
• 1 Garlic clove
• 2 tbsp chopped walnuts

Instructions

1. 1.

   Clean and wash the chicory, cut it lengthwise in half and into larger pieces. Dice the shallot finely. Clean, wash, and tear lamb's lettuce and radicchio into bite‑size pieces.

2. 2.

   For the dressing finely chop the dried apricots and mix with vinegar, maple syrup, 2 tbsp olive oil and orange juice. Season with salt and pepper.

3. 3.

   For the pesto roughly cube the dried tomatoes. Toast the pine nuts in a pan until golden brown, then let them cool.

4. 4.

   Peel the garlic clove and crush it coarsely. Blend the tomato cubes with pine nuts, garlic and remaining olive oil into a smooth paste. Season with salt.

5. 5.

   Arrange the salad on plates, drizzle with dressing, pour over the pesto, and garnish with chopped walnuts.