Grilled chicory, pecan and Gorgonzola salad with orange-coriander dressing

September 14, 2013 (Last Updated: January 11, 2019)

TO DRINK: Fleur du Cap Viognier, bright and peachy, will stand up to the fruity and salty elements of this dish.

Print Recipe

Grilled chicory, pecan and Gorgonzola salad with orange-coriander dressing

Serves: 4
Cooking Time: 20 mins

Ingredients

  • DRESSING
  • 125ml (½ cup) orange juice
  • 5ml (1 tsp) red wine vinegar
  • 15ml (1 tbsp) olive/avocado oil
  • 1 orange, segmented
  • fresh coriander leaves
  • pinch of dried chilli flakes (optional)
  • 2 small chicory heads, halved
  • 125ml (½ cup) pecan nuts, toasted
  • 80ml Gorgonzola, crumbled
  • 1 spring onion, thinly sliced
  • toasted pita breads, to serve

Instructions

1

For the dressing, whisk all the ingredients together and set aside.

2

Heat a griddle pan and grill the chicory on both sides until slightly wilted.

3

Place the chicory on 2 plates and top with the nuts, Gorgonzola and spring onion. Pour over the dressing and serve with the toasted pita.

 

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September 14, 2013 (Last Updated: January 11, 2019) By
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