50 g hazelnuts
1 red Sweet Palermo
1 chocolate Sweet Palermo
40 g rocket
3 stalks of chicory or radicchio
125 g soft goat’s cheese
4 tbsp vinegar
Pinch of salt
8 tbsp olive oil
2 tsp mustard
2 tsp honey
1. Toast the hazelnuts in a dry pan until golden brown. Allow to cool and then roughly chop them for the garnish. Peel the mango and then cut half of it into thin strips. Wash the Sweet Palermos and slice them in half lengthways. Remove the seeds, then chop them into semi-circular rings.
2. Arrange the rocket on a large plate or dish. Wash the chicory and then cut off the lower part so that the leaves can be removed easily. Arrange the chicory leaves on top of the rocket, then place the chopped Sweet Palermo and the mango on top. Sprinkle the pieces of goat’s cheese and the chopped hazelnuts over the salad.
3. Mix together the salt and vinegar in a bowl. Add olive oil and whisk into a smooth mixture. Next, add the mustard and the honey and continue to whisk it all together until the mixture is smooth again. Carefully drizzle the dressing over the salad.
This is delicious served with olive bread.