Chicory Orange Salad

Cut chicory (rather small) in half lengthwise and cut into strips about 5 mm wide. Wash, put in a sufficiently large bowl.

Add sunflower oil or other vegetable oil, white wine vinegar, walnut oil, orange juice, honey, liquid, thyme leaves, stir well, season with salt and ground pepper. Pour the sauce over the lettuce and let it stand in the refrigerator for about 15 minutes.

Roast bacon cubes in a pan until crispy, remove and drain on paper.

Coarsely chop the walnuts, fillet the oranges (untreated). Arrange chicory leaf salad on fruit fillets, garnish with bacon cubes and tree nuts.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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