First caramelise 100 grams of caster sugar with one tablespoon of water. When golden, add 100 grams of pecan nuts, make sure the nuts are coated and place on a piece of baking parchment to cool.
Remove whole leaves of two heads of chicory and place in a bowl. Cut two hard apples, one green one red, into small dice and add those to the bowl. Chop the cooled, caramelised nuts into rough chunks and add those as well.
Now make a quick honey mustard vinaigrette by combining:
1 tablespoon of smooth Dijon mustard
1 teaspoon of grainy Dijon mustard
1 teaspoon of honey
1 teaspoon of mayonnaise
1,5 teaspoon of white wine vinegar
1 tablespoon of freshly squeezed orange juice
1 teaspoon of olive oil
Scoop the vinaigrette into the bowl and toss until the salad is covered with a nice mustardy sheen.
Very simple, very awesome.
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