Avocado and chicory salad

Serves: 4

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Total Time: 15

Prep Time: 15

• 1 tablespoon(s) balsamic vinegar
• 1 teaspoon(s) English mustard
• sea salt, black pepper
• 2 tablespoon(s) groundnut oil
• 2 tablespoon(s) extra-virgin olive oil
• 2 tablespoon(s) jellied ham juices (optional)
• 4 head(s) Belgian chicory, or half Belgian chicory and half trevisse (red chicory)
• 2  avocados

Method

1. For the dressing, whisk the vinegar, mustard and some seasoning in a bowl, then whisk in the oils and jellied ham juices 1 tbsp at a time until you have a nice thick emulsion. If you don't have any juices, whisk in an additional tbsp of each oil.
2. Cut the bases off the chicory and separate out the leaves. Quarter the avocados, peel off the skin and slice each quarter into long, thin strips. Arrange with the chicory on a large plate and drizzle over the dressing. The salad should be eaten fairly soon, before the chicory or avocado can discolour. Recipe by Annie Bell

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