Ingredients (4 Servings)

For the dressing

  • 2 Tbsp Dijon mustard
  • ½ tsp apple cider vinegar
  • ½ tsp honey
  • 1 tsp chopped fresh parsley
  • 100 ml olive oil


To serve

  • 75g rocket leaves
  • 2 heads of chicory, separated into individual leaves
  • 100 gr macadamia nuts, roughly chopped

Nutritional values (per serving)

Calories303 kcal
Fat32 g
Sodium73 mg
Carbohydrates6 g
Protein3 g
Phosphorus66 mg
Potassium230 mg


In a bowl whisk together the mustard, apple cider vinegar, honey and parsley.

Gradually add the walnut oil, whisking all the time, until an emulsion is formed.

Place the rocket, whole chicory leaves and walnuts in a large bowl, drizzle on the dressing and toss to coat. Season, to taste with freshly ground black pepper.

Serve immediately topped with a few pecorino shavings.