The bitter and slightly spicy flavour of the chicory is perfectly complimented by the sweetness of the Spiced Honey Mustard dressing. Superb when served as a side salad.
Cut the bottoms off the chicory and remove any discoloured leaves. Separate the leaves, wash and dry if necessary.
Whisk the Spiced Honey Mustard, cider vinegar and rapeseed oil together and season to taste. Toss the leaves in the dressing and serve the salad in a sharing bowl or arrange on plates.