Chicory salad with roasted cranberries

Name: chicory salad with roasted cranberries
Total time: 15 min
Yield: 4
Ingredients: 25 gram peeled walnuts; 40 gram arugula; 3 little shrubs chicory; 5 teaspoon fine mustard; 15 tablespoon White wine vinegar; 5 tablespoon nut oil; sea salt; 2 teaspoon sugar; 1 tablespoon thyme leaves; 150 gram cranberry

Ingredients

Directions

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.