Chicory, pear and hazelnut salad

Per serving

Ingredients

• 300 gChicory (endive)
• 1 piecePears
• 20 gHazelnuts
• 5 gMustard
• 10 mlCider vinegar
• 10 mlOlive oil

Method

1. Remove the bitter cone at the base of the chicory and cut the leaves into pieces.
2. Slice the pear thinly and toast the hazelnuts dry for 3 minutes.
3. Whisk the mustard, vinegar and oil, then toss with the chicory and pear.
4. Scatter over the chopped hazelnuts just before serving.

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