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  • 1 head red chicory
    trimmed and leaves separated
  • 1 head white chicory
    trimmed and leaves separated
  • a handful rocket leaves
  • 100g gorgonzola
  • 25g pine nuts
    toasted

dressing

  • 1 tsp Dijon mustard
  • 1 tsp runny honey
  • 2 tbsp olive oil
  • 1 tbsp walnut oil
  • 1 tbsp sherry vinegar

Nutrition:

  • kcal385
  • fat37.3g
  • saturates0g
  • carbs6.9g
  • sugars0g
  • fibre2.9g
  • protein6.2g
  • salt0.3g

Method

  • step 1

    Whisk all the dressing ingredients together.

  • step 2

    Put the chicory leaves on plates and break over small pieces of the gorgonzola. Add the rocket leaves and the pine nuts on top of the chicory leaves.

  • step 3

    Spoon over the dressing and serve.

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