Here we go! Another year has started and with it many new recipes to trial and have fun with! This year will be quite a different one for me. My move to Italy to pursue my studies (hopefully in person very soon) and discover new culinary cultures promises to be quite enriching.

So let’s kick off the new year with my Chicory & Clementine Salad. This delicate-looking and light salad will surely tickle your taste buds with its mix of bold flavours and textures.

The bitterness of the chicory leaves pairs perfectly with the sweet and salty honey-mustard dressing, while the toasted almonds bring nutty tones and a bit of crunch to complete this dish.

- Vegan Recipe -

CHICORY & CLEMENTINE SALAD

4 medium chicory heads

3 small clementines

Handful of slivered almonds, toasted*

1 tablespoon of grainy mustard

1 teaspoon of honey

1 tablespoon of cider vinegar

3 tablespoons of rapeseed oil

Fleur de sel

Freshly grated pepper

Wash and dry the chicory heads. Finely cut them into thin slices and set aside.

Peel the clementines, finely slice them and also set aside.

To prepare the sauce: add the wholegrain mustard, honey, cider vinegar and rapeseed oil into a small bowl and mix.

Place the chicory leaves into a serving dish and top off with the clementine slices.

Drizzle the sauce on top of the salad, season with some fleur de sel & freshly grated pepper and top off with the toasted slivered almonds.

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