Chicory salad with rice, grapefruit and smoked salmon

Name: chicory salad with rice, grapefruit and smoked salmon
Total time: 20 min
Yield: 4
Ingredients: 6 tablespoon olive oil; 125 gram white stir fry rice; 250 milliliters vegetable stock; 1 red grapefruit; 1 tablespoon Red wine vinegar; 2 tablespoon honey; 3 stump chicory; 16 black olive; 1 Red onion; 100 gram smoked salmon; 25 gram pine nuts; 1 tray cress

Ingredients

6 tablespoon olive oil
125 gram white stir fry rice
250 milliliters vegetable stock
1 red grapefruit
1 tablespoon Red wine vinegar
2 tablespoon honey

3 stump chicory
16 black olive
1 Red onion
100 gram smoked salmon
25 gram pine nuts
1 tray cress

Directions

Heat half of the oil in a frying pan and stir fry the rice for about 1 minute.
Pour in the stock, bring to the boil and cook the rice in 4-5 minutes. Allow the rice to cool.
Peel the grapefruit thick and cut the segments of flesh with a sharp knife between the fleece. Collect the juice.
Beat the rest of the oil with the grapefruit juice, wine vinegar and honey collected in a dressing.
Cut the chicory in quarter lengthwise and cut the hard core away from each piece.
Spoon the chicory with the dressing, grapefruit, olives and the red onion.
Spread out on a dish and spread the salmon and pine nuts over it.
Cut the cress and sprinkle over the salad.