Cut chicory in half, remove the firm, small stalk, cut into strips, rinse and drain. Peel apple, quarter, core, cut into slices. Remove peel and skin from oranges and remove fillets. Rinse, halve and seed the grapes. Chop the walnuts.
For the vinaigrette, stir walnut oil through with sherry vinegar, season strongly with salt, sugar and freshly ground pepper, fold in finely chopped kitchen herbs. Add whipped cream. Dress the leaf salad with the vinaigrette.
** From ftp server of the University of Frankfurt
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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