Orange Chicory Salad with Nuts

Ingredients

• 1 chicory
• 2 oranges
• 1 bulb fennel (≈200 g)
• 2 basil leaves
• 40 g hazelnut kernels (peeled)
• 2 tbsp Rapeseed oil
• 1 tsp sugar
• 4 tbsp apple cider vinegar
• Salt
• pepper (ground)
• 2 tbsp nut oil

Instructions

1. 1.

   Wash the chicory, trim the stem and separate the individual leaves. Peel the oranges with a sharp knife so no white pith remains, slice them into rounds and catch the juice that drips out. Wash the fennel, quarter it, cut off the core and shave the pieces into thin slices. Rinse the basil, shake dry and cut the leaves into fine strips.

2. 2.

   Roast the hazelnuts in a dry pan until lightly browned. Remove them and add the rapeseed oil to the pan. Quickly sauté the chicory, sprinkle with sugar and let it caramelize slightly. Drizzle with orange juice, remove from the pan. Arrange the orange slices, fennel and basil on plates. Whisk together vinegar, salt, pepper and nut oil, taste and adjust seasoning. Pour the dressing over the salad and top with nuts before serving.