30gparmesanshaved or grated,or cheese of your choice
1Tbspfreshly chopped dill
¼tspsalt
freshly ground black pepper
Dressing
2tspDijon mustard
2tspEV olive oil
2tspwhite wine vinegar
pinchof salt
some freshly ground black pepper
Instructions
Mix the salad dressing and set aside.
Trim a tiny part of the end off, leaving it intact.
Halve all the chicory heads and sprinkle the 1/4 tsp of salt all over.
Heat 1 Tbsp of oil in a frying pan or griddle and brown the cut halves of the chicory for about 1 minute each side. You want a slightly charred look. Take them out when done. You may have to do this in 2 batches. This can also be done on the bbq.
While the chicory is charring, core and slice the apples into thin wedges and rub all over with the lime or lemon juice. Set aside.
Break up the walnuts slightly, not too large, not too small.I do this with my hands.
Serve Up
Place the chicory heads on 2 plates, followed by the apples.
Scatter the walnuts all over.
Drizzle the dressing generously on both plates.
Finish off with the cheese, chopped dill and some freshly ground black pepper.