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  • cwalch2

Radicchio-Chicorée-Salat

Zutaten

Dressing: 2 EL Senf, 2 EL Honig, 2 EL weißer Balsamico-Essig, 1 Beutel Mio-Olio Knoblauch-Öl, Oliven-Öl nach Bedarf, Meersalz & frisch gemahlener Pfeffer – Salat: 1 Chicorée-Stange, 1 kleiner Radicchio-Kopf, 150 g Feldsalat, 6–8 Walnüsse, 100 g pikanter Gorgonzola, 1–2 Orangen, 1 Handvoll Kürbiskerne


Zubereitung

Alle Zutaten für das Dressing in ein hohes Gefäß geben und mit dem Pürierstab zu einer cremigen Emulsion verarbeiten. Strunk vom Chicorée abschneiden. Radicchio von den äußeren Blättern befreien - und beides in Streifen schneiden. Feldsalat gut waschen und trocken schleudern. Walnüsse brechen und Orangen sauber filetieren. Die Salatsorten und die Orangenfilets auf dem Teller anrichten, die gebrochenen Walnüsse und den zerbröselten Gorgonzola darüber verteilen, mit dem Dressing beträufeln und mit den Kürbiskernen dekorieren. Dazu passt getoastetes Dinkelbrot.

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