Cicoria Recipe

Inspired by Tavernetta

Time30m

Serves4

Chicory, Bartlett Pear, Mustard Seed, Blu di Capra, Esoterra Turnip

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Ingredients

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1
Prepare the Ingredients
Wash and dry the chicory, then chop it into bite-sized pieces. Peel and dice the Bartlett pear. Peel and slice the Esoterra turnip into thin rounds.
2
Toast the Mustard Seeds
In a small pan over medium heat, add the mustard seeds. Toast them for about 2-3 minutes until they start to pop and become fragrant. Remove from heat and set aside.
3
Sauté the Turnip
In a skillet, add 2 tablespoons of olive oil over medium heat. Add the sliced Esoterra turnip and sauté for about 5-7 minutes until tender. Season with salt and black pepper to taste.
4
Combine the Ingredients
In a large mixing bowl, combine the sautéed turnip, chopped chicory, diced Bartlett pear, and toasted mustard seeds. Drizzle with the remaining olive oil and balsamic vinegar. Toss gently to combine.
5
Add the Cheese
Crumble the Blu di Capra cheese over the salad and gently mix to incorporate.
6
Serve
Transfer the salad to a serving dish and enjoy immediately.