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Chicory, satsuma and date salad recipe

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Chicory, satsuma and date salad
  • Recipe facts:
  • Rating: 4 stars
  • 4 Serves: 4

Divide chicory into leaves and place on a large serving dish. Peel satsumas and thinly slice. Cut dates into quarters, discarding stones. Crumble Roquefort over the chicory then scatter the dates, satsumas and walnuts over it.

Mix dressing ingredients together and drizzle over the salad just before serving.

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Ingredients

  • 1 head of chicory
  • 3 satsumas
  • 200g (7oz) Medjool dates
  • 100g (3½oz) Roquefort cheese
  • 100g (3½oz) shelled walnuts
  • For the dressing
  • ½tsp dry English mustard
  • 2tsp clear honey
  • 2tbsp lemon juice
  • 2tbsp olive oil
  • good pinch paprika
  • ground black pepper
Buy ingredients
Each serving contains
  • Calories 270 13%
  • Sugar 14g 15%
  • Fat 21g 30%
  • Saturates 5.5g 27%
  • Salt 0.7g 12%
of your guideline daily amount

Click here to find out more about guideline daily amounts

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