Radicchio with Cheese and Grapes

Ingredients

• 1 radicchio
• 150 g Field salad
• 125 g Emmental
• 200 g blue grapes
• 2 tbsp white wine vinegar
• Salt
• Pepper (freshly ground)
• 4 tbsp grape seed oil
• 75 g mayonnaise
• 100 g Sour cream
• 4 tbsp orange juice
• 4 tbsp pine nuts

Instructions

1. 1.

   Clean the radicchio and tear into leaf pieces. Wash, clean, and dry the field salad; both salads are then spun dry. Tear the radicchio into bite‑size chunks. Slice the cheese into fine strips. Wash, halve, and seed the grapes. Combine all salad ingredients in a bowl. Whisk vinegar, salt, pepper, and oil together and mix with the salad.

2. 2.

   Toast pine nuts in a non‑stick pan without fat, set aside.

3. 3.

   Whisk mayonnaise and sour cream with orange juice; season with salt and pepper to taste.

4. 4.

   Plate the salad on bowls, spread the creamy dressing over it, and sprinkle with toasted pine nuts before serving.