Salad plate with stuffed tomatoes

Ingredients

• 500 g chicory
• 1 bunch watercress
• 1 head frisée lettuce
• 6 oranges
• 3 tbsp heavy cream
• 3 tbsp vegetable oil
• juice of 1 lemon
• salt (pepper)
• 50 g hazelnuts
• 4 tomatoes
• 100 g Roquefort cheese
• 150 g cream cheese
• 1 Garlic clove
• 1 tsp soy sauce
• parsley

Instructions

1. 1.

   Wash the chicory, cut off the stem in a wedge shape. Separate the leaves and set aside 15 small ones; slice the rest into fine strips. Wash the watercress and pat dry. Wash the lettuce, shake dry and cut into fine strips.

2. 2.

   Peel four oranges thickly, filet them, and catch the juice. Squeeze the remaining oranges and mix their juice with cream, oil, lemon juice, salt, and pepper to make a dressing. Toast hazelnuts in a pan without fat, then roughly chop them. On plates, spread some watercress, then frisée lettuce, chicory, and the rest of the watercress with the sauce, filling the chicory leaves. Garnish with orange filets.

3. 3.

   Wash tomatoes, cut off the tops, and hollow out the insides with a spoon. Mix all ingredients together, fill the tomatoes, and garnish with parsley.