Stuffed apple with fresh chicory salad

Name: stuffed apple with fresh chicory salad
Total time: 30 min
Yield: 4
Ingredients: 2 little Apple; 8 slice smoked bacon; 40 gram white almonds; 1 clove garlic; 0.5 glass dry white wine; 0.5 lemon; 2 stump chicory for the salad; 1 pomegranate for the salad; 20 gram almond shavings for the salad; 0.5 bunch fresh mint for the salad; 0.5 teaspoon mustard for the vinaigrette; 1 tablespoon White wine vinegar for the vinaigrette; 1 tablespoon cider vinegar for the vinaigrette; 3 tablespoon olive oil for the vinaigrette

Ingredients

Directions

Preheat the oven to 200ºC. Halve the apples horizontally and drill out the cores.
Wrap the half apples around with 2 slices of bacon and put them in the oven dish. Grind the almonds with the garlic, olive oil, a pinch of salt and pepper into a savory almond paste.
Fill the cavities with this and pour the wine and the lemon juice around the apples. Bake for about 30 minutes in the middle of the oven and let cool in the bowl until lukewarm.
Meanwhile, remove the leaves from the chicory for the salad. Wash and dry and cut them in length.
Cut the pomegranate horizontally and beat the seeds from the peel with a wooden spoon over a bowl. Remove all white pieces and pour the seeds through a sieve. Collect the juice.
Beat the pomegranate juice with the ingredients for the vinaigrette and season with salt and pepper. Roast the almond shavings golden brown in a dry, hot skillet.
Shake the chicory leaves with the pomegranate seeds and mint leaves with the vinaigrette and spread over 4 large plates. Put the stuffed apples in the middle of the salad and sprinkle with the roasted almonds.