Grilled honey mustard chicken on a colorful salad
A light and earthy grill dish, that can also be prepared with other poultry.
Radicchio, mango and goat's cream cheese salad
Perfect for hot days: a crunchy salad with fresh mango and raddichio di Treviso.
| Ingredients | ||
|---|---|---|
| 1 | tablespoon(s) | hazelnuts or almonds |
| 1/2 | mild red onion, cut into fine rings | |
| 1-2 | organic mangos (depending on size), not too soft | |
| 4 | radicchio di Treviso, cleaned and cut into quarters lengthwise | |
| some | olive oil | |
| 100 | g | fresh goat's cheese, e.g. Sainte-Maure |
| 1 | handful | of green leaves (e.g. rocket or watercress) |
| 1 | small red chili, cut into fine rings | |
| 1 | handful | of fresh mint leaves |
for the dressing
| Ingredients | ||
|---|---|---|
| 2 | tablespoon(s) | olive oil |
| 1 | tablespoon(s) | Dijon mustard |
| 1 | teaspoon(s) | honey |
| 1 | tablespoon(s) | wine vinegar |
| salt | ||
| pepper | ||
- Preheat the oven to 150 °C. Place the hazelnuts on a baking tray and roast for 15 minutes. Remove, leave to cool and, if desired, rub off the skins with a dry tea towel.
- Place the onion rings in salted ice water for 10 minutes to soften the flavor. Wash the mango well and cut into 2 cm slices at an acute angle to the stone and with the skin on.
- Heat a grill pan, brush the radicchio and mango with olive oil and grill on both sides for just under a minute on a high heat.
- Mix all the dressing ingredients well in a bowl and season to taste.
- Lay out the salad leaves on a serving platter. Alternate the mango and radicchio on top, sprinkle over the coarsely chopped nuts and onion rings, drizzle over the dressing and scatter the goat's cheese in small pieces. Garnish with chili and mint.
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