Recipes / Starters / Chicory, orange and Comté salad
Starter
Dinner
Vegetarian
Gluten-free
No-cook
Chicory, orange and Comté salad
Chicory with blood orange, walnuts and Comté cheese, dressed with a walnut oil, orange and wholegrain mustard vinaigrette.
- Cooking
- No cooking
- Prep
- 15 min
- Difficulty
- Easy
Per serving
376 kcal
Protein · 12 %
12 g
Fat · 72 %
31 g
Carbs · 16 %
15 g
Estimate per serving, worked out ingredient by ingredient. The percentage is the share of the calories.
Ingredients
For 4 servings
- For the salad
- 3 chicory (endive)
- 120 g Comté or another hard cheese
- 1 blood orange
- 1 orange or mandarin
- 75 g walnuts
- dill optional
- Walnut oil vinaigrette
- 1 tsp wholegrain mustard
- 60 ml orange juice (1 orange)
- 1 tsp honey
- 3 tbsp walnut oil
- salt and pepper
Step by step
- Wash the chicory and separate the leaves.
- Peel the oranges, removing all the pith, and cut them into segments.
- Chop the walnuts and, if you like, toast them for more flavour.
- In a bowl, combine the chicory, orange segments, walnuts and your choice of cheese (Comté, Mimolette, Cheddar or Gouda).
- For the vinaigrette, mix the mustard, orange juice, honey and walnut oil, and season to taste.
- Drizzle the vinaigrette over the salad and toss gently.
- Serve with dill on top, if you fancy.