This recipe is the bomb! I did not expect that I would like the result so much. I got interested in the recipe – and decided to try, as always, in my own interpretation.
Ingredients: 2 heads of chicory salad (endive), a handful of walnuts, a tablespoon of olive oil, a pinch of unrefined sea salt, a teaspoon of mustard with seeds, half a teaspoon of honey, 4 tablespoons of walnut oil.
Preparation:
Preheat oven to 200 degrees. Remove the top chicory leaves, trim the root, cut the chicory in half lengthwise. Brush a baking dish with olive oil, place the chicory, cut side down, and bake for 25-30 minutes, until the edges are dark.
Prepare the sauce at this time. Grind the walnut into pieces about half a centimeter in size and brown in a preheated skillet for 2-3 minutes, stirring constantly to prevent the nuts from burning. In a small bowl, mix the walnut oil, mustard, salt and honey slightly diluted with warm water. Add walnuts.
Arrange the finished chicory on plates and top with the peanut sauce. It turns out very tasty and unusual!