Serves 2 people
15 minutes
Ingredients:
1 small shallot
Extra virgin olive oil
1 red chicory
1 yellow chicory
Fourme d'Ambert (or other French cheese you prefer)
1 Granny Smith apple
Pinch of watercress
Handful of pumpkin seeds
For the dressing:
30 ml olive oil
1.5 tsp honey
3 tsp Dijon mustard
½ fresh lemon
Method:
- Thinly slice shallot into rings
- Place pumpkin seeds on a hot pan until lightly toasted. Remove from heat and let cool
- In the same pan, heat olive oil in a large skillet over medium-high heat. Add shallots and cook, swirling constantly until they start to toast and turn light golden brown, 2 minutes or so. Remove from heat and let cool
- Combine olive oil, honey, mustard and lemon juice in a bowl and whisk together into a dressing
- Core the apple and shave into thin pieces using a grater
- Cut cheese and chicory to desired thickness and size
- Place chopped chicory, apple, cheese and pumpkin seeds in wide salad bowl and drizzle with dressing
- Top with watercress and fried shallot
- Enjoy with a chilled glass (or two) of savōr vin français.