Ingredients: 2 heads of radichio, half a handful of hazelnuts, a quarter of shallots, a teaspoon of mustard with seeds, a teaspoon of honey, 4 tablespoons of olive oil, unrefined sea salt.
Preparation
Place the nuts on a clean towel, cover the top with a towel and grind them with a kitchen hammer or something heavy and flat like a glass. Transfer the chopped nuts to a preheated skillet and heat for 2 minutes, stirring constantly.
Finely chop the shallots, put them in a glass, add oil, mustard, salt – and mix everything thoroughly.
Rinse radichio, cut into quarters, remove hard core. Separate all the leaves and transfer to a plate, pour over the sauce and add the nuts.