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    Chicory and Rhubarb Salad

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    Chicory and Rhubarb Salad

    • Preparation time: 20 minutes

    Serves: 4


    • 1 tsp Clear honey
    • 1 tsp Dijon mustard
    • 2 tbsp Balsamic vinegar
    • 3 tbsp Extra virgin olive oil
    • 50g Rough breadcrumbs
    • ½ Orange, zest
    • 1 Garlic clove, finely chopped
    • 2 Rhubarb sticks, cut into 5cm lengths
    • 3–4 Red chicory heads, leaves separated and shredded lengthways
    • 150g Soft goat’s cheese


    1. To make the dressing, put the honey, mustard, vinegar and oil in a bowl, whisk together to combine and season to taste.
    2. For croutons, put a medium-sized frying pan over a medium-high heat. Cook the breadcrumbs, orange zest and garlic until golden, stirring occasionally with a wooden spoon. Set aside.
    3. Shave the rhubarb into fine pieces with a vegetable peeler
    4. Arrange the shredded chicory and shaved rhubarb on a serving dish; drop over pieces of the goat’s cheese and drizzle over the dressing. Finish off with a sprinkling of the croutons.

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