Salad of chicory with thyme sprouts

Name: salad of chicory with thyme sprouts
Cook time: 70 min
Total time: 670 min
Yield: 4
Ingredients: 100 g unsalted butter or margarine; 2 twig fresh thyme; 90 g Sesame seed; 150 g powdered sugar; 1 mespoint salt; dl orange juice; 50 g wheat flour; dl White wine vinegar; el dijon mustard; el mayonnaise; 2 dl traditional olive oil; dl walnut oil; crop mixed salad variations possible; 30 g arugula; 13 g fresh chives; 8 stump chicory; 6 el traditional olive oil; 1 tl powdered sugar; dl Red wine vinegar; 3 medium sized egg; 1 dl fresh cream

A tasty recipe. The vegetarian starter contains the following ingredients: Dijon mustard, traditional olive oil, arugula, traditional olive oil and medium-sized egg.

Ingredients

Kitchen Stuff

1 baking paper
1 food processor
4 ring shape (Ø approx. 8 cm and height approx. 5 cm)

Directions

Melt the butter. Ris the leaves of the sprigs of thyme and cut finely.
Stir in the sesame seeds, powdered sugar and salt into a bowl. Add the orange juice and the butter while stirring.
Keep stirring until a homogeneous mass is formed. Splash the flour and thyme. Let the dough stiffen in the refrigerator for approx. 10 hours.
Preheat the oven to 150 ° C.
Turn the dough into 12 rolls the size of a marble and place them on a baking sheet covered with parchment paper with at least 5 cm of space between them.
Fry the gingerbread in approx. 10-15 min. Golden brown and let cool.
Mix the white wine vinegar, mustard and mayonnaise in the food processor. Add the olive and walnut oil in a thin stream while turning.
Let it spin until a nice bound dressing is created. Season with pepper, salt and icing sugar.
Tear the frisée into pieces and dry. Tear the arugula into pieces and finely chop the chives.
Cut the underside of the stalk of chicory, cut it in half lengthwise and remove the hard core.
Cut off the tips of the leaves at 5 cm, wash them and put them in a clean, damp dishcloth until they are used. Cut the undersides of the leaves into strips.
Heat the oil in a frying pan and fry the strips of chicory with the icing sugar while stirring in approx. 3-4 min. Al dente.
Pour the red wine vinegar over it and let it evaporate. Season with salt and pepper.
Beat the eggs with the whipped cream, chives and pepper and salt.
Heat the oil in a large frying pan and pour in the egg mixture and let it flow over the pan bottom. Fry the egg until the top is dry.
Cut the omelet into 8 points (2 per person).
Put a ring shape on each board. Spoon the fried chicory and press lightly. Carefully remove the ring. Put a chat head on it.
Divide the frisée and arugula over it and place the omelet loosely folded. Put another mess with frisée, arugula and omelette.
Cover with a chat head. Divide the chicory leaves and chervil around them. Sprinkle with the dressing.