The bitter and slightly spicy flavour of the chicory is perfectly complimented by the sweetness of the Spiced Honey Mustard dressing. Superb when served as a side salad.
Method
Cut the bottoms off the chicory and remove any discoloured leaves. Separate the leaves, wash and dry if necessary.
Whisk the Spiced Honey Mustard, cider vinegar and rapeseed oil together and season to taste. Toss the leaves in the dressing and serve the salad in a sharing bowl or arrange on plates.
Save your extra dressing in your favourite glass bottle to use again.
Ingredients
Serves 4-6
4-6 heads chicory
3tbsp Tracklements Spiced Honey Mustard
1tbsp cider vinegar
250ml extra virgin rapeseed oil
Salt and freshly ground black pepper
