Summary

Ingredients

• 1 head lettuce (smooth endive)
• 2 chicory
• 2 stalks celery
• 1 apple, green, sour
• some parmesan, grated into strips

For the dressing:

• 60 g walnuts, rouhly chopped
• 2 tablespoon vinegar (white wine vinegar)
• 60 ml olive oil, extra virgin
• salt
• Pepper, freshly ground

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Instructions

1. Preheat the oven to 190 ° C (convection 170 ° C). Spread the walnuts on a baking sheet and roast for about 6 - 8 minutes until they are lightly browned and fragrant. Remove from oven and allow to cool.
2. In the meantime, mix the remaining ingredients for the dressing into a vinaigrette to taste.
3. Remove the hard stems from the endive and chop the leaves into pieces approx. 4 cm in size. Remove the stalk from the chicory and cut lengthways into thin strips. Halve the apple, remove the core and also cut into thin strips.
4. Mix the endive, chicory and celery, add the apple strips and walnuts. Add the vinaigrette and mix everything well.
5. Add a little parmesan and serve immediately.
6. Fresh baguette goes very well with it.