Chicory with Apple in Spanish Liqueur

A head of chicory on its own is bland, it needs something to take it to the next level.

Usually I use oranges or clementines, the citrussy note goes well with the salad. But I had some fresh pomegranate seeds and lots of apples. I peeled one and discovered it was very crunchy.

Crunchy salad, pomegranates and apples were too much crunch for my taste. I took the apple chunks over to the microwave. I wanted to get a little water in the bowl, but then I saw the bottle of Spanish sloe and anisseed liqueur standing there. Why not? The apple pieces got soft and very tasty in 2 minutes on 800 watts.

Later the dressing had a fine anisseed note.

Ingredients:

1 head chicory

3 tbsp pomegranate seeds

1 small crunchy apple

1/2 tsp dried chives

2 tbsp Spanish Pacharan Navarra

1 tbsp olive oil

2 tbsp white balsamic vinegar

1 tsp agave syrup

Fleur de sel, pepper