Summary

Ingredients

• 2 chicory
• 1 avocado (s)
• 1 apple, red-skinned
• some lemon juice
• 80 g blue cheese, (Roquefort)
• 2 tablespoon walnuts

For the dressing:

• 2 tablespoon lemon juice
• 1 tablespoon apple juice
• 1 teaspoon maple syrup, or honey
• some mustard, medium hot
• 2 tablespoon walnut oil or neutral oil
• salt and pepper
• Cayenne pepper

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Instructions

1. Roast walnuts in a dry pan, coarsely chop when cooled. Mix together lemon and apple juice as well as mustard and maple syrup, beat in the oil, season the dressing with salt, pepper and a little cayenne pepper.
2. If necessary, remove the outer leaves from the chicory, separate the rest into individual leaves, the stalk is not used. Cut the leaves into bite-sized pieces, but not too small. Quarter or eighth of the apple, remove the core, cut the pulp into slices, add to the dressing immediately. Peel the avocado, remove the stone and cut the pulp first into slices, then into bite-sized pieces. Drizzle with a little lemon juice.
3. Add chicory and avocado to the apple pieces in the dressing, mix carefully, season to taste. Sprinkle crumbled Roquefort and walnuts over the salad before serving.