Salad of chioggiabite, goat cheese, watercress and pistachio nuts
Salad of chicory, chioggiabite, goat cheese, pistachios and balsamic vinegar
Heat a frying pan without oil or butter and toast the pistachios for 4 min. On medium heat.
Remove from the pan, allow to cool and chop coarsely.
Meanwhile cut the bottom of the stalk chicory and halve in length. Remove the hard core and cut lengthwise into thin strips.
Peel the beets and halve them.
Scrape with thin peeler on the cutting edge into thin slices, so that the nice pattern of the inside of these beets is clearly visible.
Halve the grapes and remove the hard stems from the watercress.
Divide the beet, chicory and watercress over the plates. Divide the goat cheese over it.
Sprinkle with the pistachio nuts, freshly ground pepper and, if necessary, coarse sea salt.
Drizzle with balsamic vinegar and oil.
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