Chicory Salad with Honey-Mustard Vinaigrette

Ingredients for Chicory Salad with Honey-Mustard Vinaigrette

• 240ml pecans

• 60ml sherry vinegar or red wine vinegar

• 60ml whole grain mustard

• 2 tablespoons vegan honey

• 1 head of escarole, leaves separated and torn

• 1 head of radicchio, leaves separated and torn

• 1/4 cup thinly sliced chives

• Extra-virgin olive oil (for drizzling)

• Kosher salt, freshly ground pepper

Preheat oven to 177°C. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 6–8 minutes. Let cool; crush or coarsely chop.

Whisk vinegar, mustard, and honey in a large bowl to combine. Add escarole, radicchio, chives, and half of the pecans. Drizzle with oil, season with salt and lots of pepper, and toss to coat. Top salad with remaining pecans.

Pecans can be toasted 1 day ahead. Store airtight at room temperature.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.