CHICORY BOATS SALAD
Ingredients
Boats:
3 chicories
100 g rocket
1 packaging Sokołów classic salami chips
1 packaging Sokołów Sarmatian ham
3 dried dates
50 g dried tomatoes
1 packaging Roquefort-type cheese
50 g handful walnuts
3 prunes
150 g cherry tomatoes
Dressing:
5 tablespoons oil from the dried tomatoes jar
8 tablespoons sunflower oil
2 cloves garlic
1 chilli pepper
3 teaspoons mustard
1 tablespoon honey
juice from 1/2 lemon
salt, pepper
Preparation
- Prepare the dressing: finely chop garlic and chilli pepper. Add the oil from the dried tomatoes jar, sunflower oil, mustard, honey and lemon juice. Mix thoroughly and season with salt and pepper.
- Fry salami chips fry in a dry frying pan and dry with a paper towel. Cut dates into cubes. Cut ham, prunes and dried tomatoes into strips. Roast nuts on a dry frying pan, then cool and chop coarsely.
- Cut cocktail tomatoes into halves or quarters, put into a bowl and mix with all ingredients except walnuts and cheese. Next, separate chicory leaves creating boats. Fill boats with salad, pour a bit of dressing and sprinkle with crumbled blue cheese and chopped walnuts.
