Makes 4 servings
4 medium sized heads chicory
8 mendjool dates, pitted & chopped
4 tablespoons pomegranate seeds
60 g pecan nuts, raw
1 tablespoon pure olive oil
a pinch of sea-salt
2 tablespoons date syrup
2 tablespoons balsamic vinegar
6 tablespoons pure olive oil
sea-salt & black pepper to taste
optional: fresh mint leaves
Preheat the oven at 170 °C. In a mixing bowl, toss the raw pecan nuts with a tablespoon pure olive oil and a pinch of salt to taste. Roast in the oven for 7 minutes making sure the pecan nuts won’t burn. When ready, transfer the nuts on a different tray and let them cool at room temperature.
Use a blender to prepare the date-balsamic dressing. Combine the date syrup, balsamic vinegar, pure olive oil and blend until smooth. Add salt and freshly ground black pepper according to taste and mix well.
Quarter the chicory heads lengthways, brush with some oil and grill them for 3-5 minutes until they get slightly soft without loosing their bite. Transfer the grilled chicory on a serving plate, drizzle with the date-balsamic dressing, sprinkle with the chopped medjool dates, the pomegranate seeds and the salted oven-roasted pecan nuts. Finish with some fresh mint leaves (optional). Enjoy!