Chicory salad with peppery sweet potato chips and pomegranate dressing

Name: chicory salad with peppery sweet potato chips and pomegranate dressing
Total time: 30 min
Yield: 4
Ingredients: 2 stump chicory; 500 milliliters sunflower oil; 2 sweet potato; 0.5 teaspoon chilli pepper flakes; 4 tablespoon pomegranate seed; 1 teaspoon honey; 1 tablespoon white balsamic vinegar; 1 tablespoon raspberry vinegar; 2 tablespoon olive oil; 2 tablespoon nut oil

Ingredients

2 stump chicory
500 milliliters sunflower oil
2 sweet potato
0.5 teaspoon chilli pepper flakes
4 tablespoon pomegranate seed

1 teaspoon honey
1 tablespoon white balsamic vinegar
1 tablespoon raspberry vinegar
2 tablespoon olive oil
2 tablespoon nut oil

Directions

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.