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
