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    Pink grapefruit, chicory & candied walnut salad

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    • Pink grapefruit, chicory & candied walnut salad

    Pink grapefruit, chicory & candied walnut salad

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes
    • Total time: 25 minutes

    Serves: 4-6

    Ingredients

    75g walnuts
    25g caster sugar
    ½ tbsp Dijon mustard
    ½ x 50g can anchovy fillets, drained and finely chopped
    1 sprig rosemary, leaves only, finely chopped
    ¾ tbsp white wine vinegar
    1 shallot, finely chopped
    3 tbsp extra virgin olive oil
    250g pack white chicory, roughly shredded
    140g pack red chicory, leaves separated
    3 Florida pink grapefruit, peeled and segmented, any juice reserved
    2 x 125g packs Garofalo Mozzarella Di Bufala, drained and torn

     

    Method

    1. Preheat the oven to 190ºC, gas mark 5. Shake the walnuts in 1 tbsp water, then toss with the sugar. Scatter over a baking tray lined with baking parchment and bake for 6-8 minutes until golden. Set aside to cool.

    2. To make the dressing, mix the mustard, anchovies, rosemary, vinegar and shallot together in a bowl. Season, then beat in the oil.

    3. On a large serving plate, layer up both types of chicory, the grapefruit and mozzarella. Crumble over the walnuts then drizzle over the dressing and a little of the reserved grapefruit juice.

     

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