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Irish Times

Chicory salad with goat's cheese, croutons and mustard

Serves : 2 Course : Lunch, dinner Cooking Time : 20 mins Prep Time : 20 mins Ingredients 150g leftover focaccia, for croutons 2tbs olive oil Sea salt 2 heads of yellow chicory 2 heads of red chicory 2tsp wholegrain mustard 2tbs good quality olive oil Juice of half a lemon Pinch of salt and black pepper Zest of 1 orange 100g goat's cheese Start by making the croutons. Preheat the oven to 180 degrees. Thinly slice the focaccia bread and place on a baking tray. Drizzle evenly with olive oil, season with sea salt and place in the oven. Cook for 12 minutes until golden brown, then remove and allow to cool. Separate the chicory leaves, keeping them whole, and place in a large bowl. Add the mustard, olive oil and lemon juice, and a pinch of salt and pepper and gently mix through the leaves until evenly coated. Arrange the chicory leaves on a large serving platter. Garnish with the orange zest and crumbled goat's cheese, then top with the focaccia croutons before serving.