Hot chicory salad with figs and walnuts

Instructions

1. Whisk together the vinegar, mustard, salt and pepper in small bowl. Slowly whisk in the walnut oil and sunflower oil.
2. Halve the chicory and place cut side up in a baking tin, buttered with 1 tbsp sunflower oil. Spread over the vinegar sauce and the remaining walnut and sunflower oil.
3. Put over each chicory 1 or 2 slices of figs. Sprinkle the walnuts and bake for 30 minutes in a preheated to 180 C oven.

• Servings : 4
• Ready in : 40 Minutes
• Course : Appetizers
• Recipe Type : Salads
• Ingredient : Chicory, Dijon mustard, Figs, Ground black pepper, Red wine vinegar, Salt, Sunflower oil, Vinegar, Walnut oil, Walnuts