Chicory salad with roasted cranberries

Preheat the oven to 200 ° C.

Chop the walnuts coarsely.

Place in a baking tin the cranberries with the thyme leaves, sugar, a little sea salt, freshly ground black pepper and 2/3 of the walnut oil and roast the cranberries 8-10 minutes in the oven until the skins open.

Let the cranberries in the baking tin cool.

Beat in a bowl the vinegar with the mustard, some salt and freshly ground black pepper and the rest of the nut oil to a dressing.

Cut the chicory buttocks and loosen the leaves.

Cut the larger leaves into 2-3 pieces.

Mix the chicory and rocket airy in a salad bowl - or in individual dishes - with the dressing and divide the cranberries and walnuts.