3 medium sized chicory heads, trimmed 4oz/100g seedless grapes 2 oranges 2oz/75g walnut halves 1 Tbs. chopped fresh chives For the dressing: 1 Tbs. white wine vinegar 1 Tbs. orange juice 1 tsp. Dijon mustard 4 Tbs. walnut oil salt and ground black pepper
Instructions
1) Separate chicory hearts into leaves. Halve grapes and cut oranges into segments, removing all traces of pith. To do this, peel with a serrated knife. Cut from the outside into the center in between the membranes so each piece is pith-free.
2) Place all this in a bowl with walnut halves. Shake dressing ingredients together in a screw top jar and pour over salad. toss lightly and leave for 15 minutes before transferring to salad bowl. Serve sprinkled with chopped chives.
