Winter Chicory salad

Winter chicory salad

Who said you couldn't make a tasty salad in winter? All we need is some seasonal ingredients.
I know chicory can be bitter but combined with the other ingredients, that burnt taste goes away. The apples give it some sweetness while the blue cheese adds salt and then pommegranate and walnut for a crunch, it is delicious!
The amounds below make a salad for 2, but it is easily scaled up and still takes 5 min.
Yuu can also turn this recipe it into an aperitif by keeping the chicory leaves whole and using as boats. Load up with the remaining ingredients and drizzle some sauce on top.

You will need:

For the salad
- 2 ruby chicory
- 1/2 apple
- 3 slices of blue cheese (or stilton/roquefort/gorgonzola)
- half a pommegranate
- handfull of shelled walnuts

For the sauce
- 1 orange (juice)
- 1 tsp of balsamic vinegar
- 1 heaped tsp of grainy mustard
- 2 tbsp of oil (I use olive but any will do)

Preparation:

1. Tear the chicory with your hands and place into a large bowl.

2. Chop the half apple. I like to make thin battonets but any small chunks will work.

3. Crumble the blue cheese, roughtly chop the walnuts and knock the pommegranate to get the seeds out.

4. Add everyhing to the bowl and mix.

5. Prepare the sauce. Add all the ingredients in a small jar and stir vigorously/or shake if it has a lid).

6. Add to the salad and give it a good mix. All done! Time to grab a fork and eat.