Chicory salad with peppery sweet potato chips and pomegranate dressing

Remove the leaves of chicory and cut them diagonally. Place in a container with cold water.

Heat the oil until a block of bread keeps floating. Saute the unpeeled potatoes with a cheese slicer or mandolin into thin slices. Fry the potato slices in portions for about 4 minutes until dark orange. Drain on kitchen paper.

Shake the chips in a bowl with salt and chili pepper to taste. Mix the chicory leaves and 3 tablespoons of pomegranate seeds through the chips and spread over 4 plates.

Grind the rest of the pomegranate seeds in a mortar with the honey and vinegar. Add the oil in a trickle. Season with salt and drizzle the salad with the dressing. Sprinkle to taste with chili pepper.