- Make the dressing by zesting the oranges and mix in a jam jar with the honey, vinegar and olive oil. Shake well, season and leave aside
- Trim the chicory and endive leaves
- In a large bowl mix the orange segments, endive, chicory, rocket, sliced fennel
- Roughly chop the Le Rustique Brie and add through the salad mix
- Toss through the hazelnuts, chervil, fennel leaves and parsley
- When ready to serve, dress the salad and serve on a stunning plate and enjoy!
INGREDIENTS
Salad:
2 chicories
2 endives
2 blood oranges, segmented (the zest is used in the dressing)
120g bag of rocket or mixed leaf
1 fennel bulb, sliced (keep the fennel leaves)
40g hazelnuts, roughly chopped
1 Le Rustique Brie 200g
2 tbsp chervil, chopped
1 tbsp parsley, chopped
Garnish: some crunchy croutons would add a delicious crunch to this salad
Dressing:
Zest of the blood oranges from the salad
20g honey or maple syrup
30ml sherry vinegar
100ml good quality olive oil
PRODUCT
2 chicories
2 endives
2 blood oranges, segmented (the zest is used in the dressing)
120g bag of rocket or mixed leaf
1 fennel bulb, sliced (keep the fennel leaves)
40g hazelnuts, roughly chopped
1 Le Rustique Brie 200g
2 tbsp chervil, chopped
1 tbsp parsley, chopped
Garnish: some crunchy croutons would add a delicious crunch to this salad
Dressing:
Zest of the blood oranges from the salad
20g honey or maple syrup
30ml sherry vinegar
100ml good quality olive oil
PRODUCT
View Method
Recipe Method
- Make the dressing by zesting the oranges and mix in a jam jar with the honey, vinegar and olive oil. Shake well, season and leave aside
- Trim the chicory and endive leaves
- In a large bowl mix the orange segments, endive, chicory, rocket, sliced fennel
- Roughly chop the Le Rustique Brie and add through the salad mix
- Toss through the hazelnuts, chervil, fennel leaves and parsley
- When ready to serve, dress the salad and serve on a stunning plate and enjoy!
