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.
