Make the dressing by zesting the oranges and mix in a jam jar with the honey, vinegar and olive oil. Shake well, season and leave aside
Trim the chicory and endive leaves
In a large bowl mix the orange segments, endive, chicory, rocket, sliced fennel
Roughly chop the Le Rustique Brie and add through the salad mix
Toss through the hazelnuts, chervil, fennel leaves and parsley
When ready to serve, dress the salad and serve on a stunning plate and enjoy!
Salad:
2 chicories
2 endives
2 blood oranges, segmented (the zest is used in the dressing)
120g bag of rocket or mixed leaf
1 fennel bulb, sliced (keep the fennel leaves)
40g hazelnuts, roughly chopped
1 Le Rustique Brie 200g
2 tbsp chervil, chopped
1 tbsp parsley, chopped
Garnish: some crunchy croutons would add a delicious crunch to this salad
Dressing:
Zest of the blood oranges from the salad
20g honey or maple syrup
30ml sherry vinegar
100ml good quality olive oil
View Method
Recipe Method
Make the dressing by zesting the oranges and mix in a jam jar with the honey, vinegar and olive oil. Shake well, season and leave aside
Trim the chicory and endive leaves
In a large bowl mix the orange segments, endive, chicory, rocket, sliced fennel
Roughly chop the Le Rustique Brie and add through the salad mix
Toss through the hazelnuts, chervil, fennel leaves and parsley
When ready to serve, dress the salad and serve on a stunning plate and enjoy!
