for 4 people

Onion

2 tbsp	red wine vinegar
2 tbsp	water
1 tsp	sugar
1	clove
1 pinch	salt
1	red onion, cut into thin rings

Dressing

1 tsp	mustard
2 tbsp	olive oil
2 tbsp	plain yoghurt
¼ tsp	salt
a little	pepper

Salad

300 g	red chicory, leaves removed
40 g	salted, roasted almonds, coarsely chopped

How it's done

Onion

Pour the vinegar into a pan along with all the other ingredients up to and including the salt, bring to the boil. Remove the pan from the heat. Add the onion, mix, cover and leave to pickle for approx. 15 mins. Remove the clove and strain the onion, retaining the liquid (yields about 4 tbsp). Set the onion rings aside.

Dressing

In a small bowl, mix the mustard, oil and yoghurt with the retained liquid, season.

Salad

Plate up the chicory, almonds and reserved onion rings, drizzle with dressing.

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