Warm Salad with Radicchio, Zucchini and Nuts

Ingredients

• 1 small radicchio
• 2 lettuce hearts
• 2 larger zucchinis
• 4 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 60 g pecan nuts
• 2 tbsp cranberries
• 1 tsp liquid honey
• 100 ml clear apple juice
• 2 tbsp Apple cider vinegar
• 4 slices white bread
• 1 tsp fresh chopped rosemary
• 1 tsp pink pepper
• 1 tsp grainy mustard
• 20 g soft butter

Instructions

1. 1.

   Wash, clean and dry the lettuce hearts; cut into small pieces and arrange on plates. Wash, clean and halve the zucchinis lengthwise, then slice. In a large pan heat 2 tbsp oil briefly and sauté. Season with salt and pepper, add pecan nuts and cranberries, drizzle honey and lightly caramelize while stirring. Pour in apple juice, add vinegar, remove from heat and let rest for a few minutes.

2. 2.

   Preheat the oven to grill mode.

3. 3.

   Toast the bread slices on the oven rack until golden on both sides. Mix rosemary with pink pepper, mustard and butter. Remove the bread from the oven and spread the butter mixture over it.

4. 4.

   Season the vegetables and distribute them over the lettuce. Drizzle with remaining oil and serve with the toasted breads.