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Ingredients
- red chicory 1 head, trimmed and leaves separated
- white chicory 1 head, trimmed and leaves separated
- rocket leaves a handful
- gorgonzola 100g
- pine nuts 25g, toasted
dressing
- Dijon mustard 1 tsp
- runny honey 1 tsp
- olive oil 2 tbsp
- walnut oil 1 tbsp
- sherry vinegar 1 tbsp
Method
-
Step 1
Whisk all the dressing ingredients together.
-
Step 2
Put the chicory leaves on plates and break over small pieces of the gorgonzola. Add the rocket leaves and the pine nuts on top of the chicory leaves.
-
Step 3
Spoon over the dressing and serve.
Nutritional Information
- Kcals 385
- Carbs 6.9g
- Protein 6.2g
- Fat 37.3g
- Salt 0.3g
- Fibre 2.9g
