Grilled salad with mustard and sherry vinaigrette
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Head chicory; pulled apart | |
| 12 | Leaves of rocket; or 1 head of gem | |
| ; lettuce | ||
| 6 | ounces | Fresh sun-ripened tomatoes; skinned, deseeded |
| ; and diced | ||
| 2 | ounces | Sun-dried tomatoes; chopped |
| 2 | Radicchio; cut into wedges | |
| 2 | ounces | Walnut pieces |
| 4 | ounces | Goats' cheese; crumbled or 2oz / |
| ; 50g freshly grated | ||
| Parmesan cheese; (both optional) | ||
| Fine sea salt and freshly ground black | ||
| ; pepper | ||
| 3 | Garlic cloves; crushed | |
| 1 | tablespoon | Wholegrain mustard |
| 2 | tablespoons | Sherry vinegar |
| 6 | tablespoons | Extra virgin olive oil |
| 1 | tablespoon | Chopped fresh parsley |
| 1 | tablespoon | Snipped fresh chives |
| 1 | teaspoon | Chopped fresh tarragon |
| Fine sea salt and freshly ground black | ||
| ; pepper | ||
Directions
VINAIGRETTE
1. Make the vinaigrette dressing well in advance, to allow the flavours to mingle, by combining the ingredients thoroughly.
2. Mix together the chicory, rocket or lettuce and tomatoes in a salad bowl 3. Toss the radicchio in half of the vinaigrene dressing and pop it under a preheated grill with the walnuts, until it is browning around the edge.
4. Add to the rest of the salad and sprinkle with the remaining vinaigrette and the cheese. Season to taste and serve.
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