Grilled salad with mustard and sherry vinaigrette

1 servings

Ingredients

Quantity Ingredient
1 Head chicory; pulled apart
12 Leaves of rocket; or 1 head of gem
; lettuce
6 ounces Fresh sun-ripened tomatoes; skinned, deseeded
; and diced
2 ounces Sun-dried tomatoes; chopped
2 Radicchio; cut into wedges
2 ounces Walnut pieces
4 ounces Goats' cheese; crumbled or 2oz /
; 50g freshly grated
Parmesan cheese; (both optional)
Fine sea salt and freshly ground black
; pepper
3 Garlic cloves; crushed
1 tablespoon Wholegrain mustard
2 tablespoons Sherry vinegar
6 tablespoons Extra virgin olive oil
1 tablespoon Chopped fresh parsley
1 tablespoon Snipped fresh chives
1 teaspoon Chopped fresh tarragon
Fine sea salt and freshly ground black
; pepper

Directions

VINAIGRETTE

1. Make the vinaigrette dressing well in advance, to allow the flavours to mingle, by combining the ingredients thoroughly.

2. Mix together the chicory, rocket or lettuce and tomatoes in a salad bowl 3. Toss the radicchio in half of the vinaigrene dressing and pop it under a preheated grill with the walnuts, until it is browning around the edge.

4. Add to the rest of the salad and sprinkle with the remaining vinaigrette and the cheese. Season to taste and serve.

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