In a small bowl, stir together the oil, mustard, balsamic vinegar, honey, salt and pepper until you get a creamy, creamy sauce. Maybe sweeten with a little more sugar.
Wash the chicory leaves and arrange them on a plate as a flower blossom. Perhaps place a lemon wedge in the middle as a decoration and a support. Pour the mustard sauce into the chicory boats with a teaspoon.
Place in the refrigerator for at least 1 hour before serving.
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