Mixed Winter Leaf Salad with Pesto

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Mixed Winter Leaf Salad with Pesto
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation

Ingredients

for
4
For Dressing
2 Tbsps white wine vinegar
1 tsp pure Maple syrup
3 dried Apricot (chopped)
2 Tbsps good-quality olive oil
1 Orange (juiced)
Sea salt (to taste)
freshly ground Black pepper (to taste)
For Pesto
2 tsps dry roasted Pine nuts (cooled)
5 sun-dried tomatoes (in oil; diced)
1 clove garlic cloves (peeled and roughly chopped)
3 Tbsps good-quality olive oil
Sea salt (to taste)
For Salad
2 cups Chicory (rinsed; dried and roughly chopped)
1 shallot (peeled and finely chopped)
2 cups Corn salad (lamb's lettuce)
1 ½ cups Radicchio (rinsed; dried and torn into bite-sized pieces)
2 Tbsps Walnut (chopped)
How healthy are the main ingredients?
RadicchioChicoryWalnutolive oilolive oilPine nuts
Preparation

Kitchen utensils

1 Sieve, 1 Tablespoon, 1 deep bowl, 1 Immersion blender

Preparation steps

1.
For Dressing:
2.
In a small bowl, whisk the vinegar, maple syrup, apricots, olive oil and orange juice together. Season to taste with salt and pepper.
3.
For Pesto:
4.
Place the pine nuts, tomatoes, garlic and olive oil in a food processor and pulse to incorporate. Season to taste with salt.
5.
To Assemble:
6.
Divide the chicory, shallots, lettuce and radicchio among four individual plates, drizzle with dressing and pesto; garnish with chopped walnuts. Serve.

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