Summary

Ingredients

• 4 chicory, red (approx. 00 g)
• 100 g walnuts
• 1 mango (s) (Thai mango)
• 1 shallot (s)
• 2 teaspoons vinegar (red wine vinegar)
• 1 teaspoon balsamic vinegar
• 2 tablespoon oil (walnut oil)
• 1 tablespoon olive oil
• 2 apples
• 1 pinch (s) anise
• salt

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Instructions

1. For the vinaigrette, peel the shallots, dice them finely and stir in a bowl with the red wine and balsamic vinegar, salt to taste and aniseed. Then add the walnut and olive oil and stir.
2. Roast the walnuts in a pan without fat until they are fragrant. Clean, wash and quarter the chirocée. Remove the lettuce hearts. Cut the chirocée into thin strips. Wash the apples and place them upright on a cutting board. Cut about 0.5 cm thick slices from each side to the core. Cut these slices into long sticks. Peel the mango, peel the flesh from the stone in large slices and cut into strips.
3. Let the apple sticks, mango and chirocée strips and walnuts soak in the marinade for a few minutes. Arrange and serve the salad.