for 2 people

Dressing

1 tsp	mustard
1	organic orange, use a little grated zest and all of the juice
2 tbsp	olive oil
4 sprig	thyme, leaves torn off
¼ tsp	salt
a little	pepper

Salad

1 tbsp	olive oil
250 g	red chicory, halved, cut into slices
¼ tsp	salt
1	organic orange, peeled, thinly sliced
40 g	hazelnuts, roasted, coarsely chopped

How it's done

Dressing

In a small bowl, combine the mustard with all the other ingredients up to and including the pepper.

Salad

Heat the oil in a non-stick frying pan. Add the chicory, fry for approx. 2 mins., season with salt, serve on a platter with the orange slices. Drizzle with the dressing, sprinkle the nuts on top.

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