Chicory salad with pear

Chicory salad with pear

Total: 20 Min. | Active: 20 Min.
vegetarian, gluten-free, healthy and balanced, Low Carb
Nutritional value / person: 167 kcal
, Fat: 11 g
, Carbohydrate: 9 g
, Protein: 7 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Salad dressing

1 tsp honey mustard
4 tbsp white balsamic vinegar
2 tbsp olive oil
2 tbsp plain yoghurt
½ tbsp thyme, leaves torn off
¼ tsp salt
a little pepper


200 g white chicory, leaves removed
200 g red chicory, leaves removed
2 hard-boiled eggs, in slices
1 pear, in slices
15 g beetroot shoots
15 g Micro Greens
2 tbsp pine nuts, roasted
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How it's done

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Salad dressing

Combine the mustard, balsamic, oil, yoghurt and thyme leaves, season.


Plate up the chicory, eggs, pear and sprouts, drizzle the dressing over the top, sprinkle with pine nuts.

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