Brie Salad with Chicory

  • 10 minutes
  • Salads&Sandwiches
  • Easy
  • 4 persons


1. Cut the cheese into fine slices.

2. Cut the fennel and the chicory finely. Season with some hazelnut oil, salt and pepper.

3. Take the chopped hazelnuts and toast in a dry pan for a couple of minutes to get a brown or more intense colour.

4. Mix the juice from the pickled walnuts jar with the sherry vinegar in a pan. Cook on a high heat until reduced by half. Leave aside.

5. On 4 individual plates, place a few chicory and fennel leaves, the toasted hazelnuts and some pickled walnuts. Finish with a dash of the pickled juice/vinegar mix.

Print recipe
« Back to all recipes

Related information