Chicory salad with caramel apple and fricandeau
Heat the butter with the sugar until it caramelises and shake the pan a little to melt the sugar crystals evenly.
Carefully add the apples and a pinch of salt. Shake the apples in the caramel for a few minutes until they shine and are warm, but still firm.
Remove the pan from the heat source and let it cool down. Cut the stalks of chicory and loosen the leaves. Put them together with the watercress in cold water.
Mix the ingredients for the dressing and season with salt and pepper. Allow the chicory and watercress to drain well and dry if necessary.
Scoop the dressing through the leaves and spread over 4 plates. Divide the fricandeau over it and place the lukewarm caramel apples on it. Grind a little pepper over it.
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