Chicory salad with coriander-coconut dressing and herbs

Name: chicory salad with coriander-coconut dressing and herbs
Total time: 25 min
Yield: 2
Ingredients: 250 gram newbie coolers; 50 gram walnut; 2 stump chicory in narrow strips; 2 stem celery in narrow arches; 150 gram mature farm cheese in mini cubes; 2 tablespoon olive oil; 1 tablespoon flat leaf parsley minced meat; 1 tablespoon chives minced meat; 100 milliliters coconut milk tin can, package; orange pressed; 1 tablespoon coriander minced meat

Why not try this delicious chicory salad with coriander-coconut dressing and herbs?

Ingredients

250 gram newbie coolers
50 gram walnut
2 stump chicory in narrow strips
2 stem celery in narrow arches
150 gram mature farm cheese in mini cubes
2 tablespoon olive oil

1 tablespoon flat leaf parsley minced meat
1 tablespoon chives minced meat
100 milliliters coconut milk tin can, package
Orange pressed
1 tablespoon coriander minced meat

Directions

Cook the potatoes and dice them. Mix the ingredients for the dressing.
Roast the walnuts in a dry hot frying pan.
Spoon the chicory strips, the celery, the country cheese and half of the nuts with the dressing lightly.
Fry the baby potatoes lightly in the olive oil and pour in the garden herbs. Add salt to taste.
Serve the salad sprinkled with the rest of the nuts and the baby potatoes separately.