Fried Mozzarella on Chicory

Trim the bottom of the chicory and slice lengthwise. Peel and core the tomatoes and cut into fillets. Trim and coarsely chop spring onion root.

1) Roast chicory in hot rapeseed oil on both sides until golden, season with iodized salt and pepper.

2) Turn mozzarella slices in flour to the other side and quickly fry on both sides in hot canola oil.

3.) Place spring onion and tomato fillets in a suitable bowl, add balsamic vinegar and sprouting oil, season with iodized salt and pepper and mix loosely.

Dressing:

Divide the chicory evenly on plates. Place the mozzarella on top and form the leek-tomato marinade over it. Garnish with thyme or basil if desired.

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