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Sunsweet Prunes

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Radicchio Salad with California Prunes


Preparation
30
minutes
Servings
4
persons
Nutrition
225
calories

Ingredients

1 big radicchio
2 chicory
150 g Sunsweet prunes
200 g papaya fruit flesh
30 g pine nuts
Juice of 1 lemon
4 tsp Dijon mustard cream
2 tbsp oil
4 tbsp vegetable broth
salt, pepper
1 pinch sugar
Mint leaves

Instructions

  1. Roast pine nuts in a small frying pan without adding any fat. Let cool.  
  2. Clean radicchio and chicory, removing the stem and rinse. Cut both into bite sized pieces. Peel papaya, remove seeds with a spoon and cut into small pieces. Half or quarter prunes, as desired.
  3. Mix lemon juice, mustard cream, oil and vegetable fond or broth. Season with salt, pepper and sugar.
  4. Arrange radicchio, chicory, papaya and prunes and mix with dressing. Sprinkle with pine nuts and mint leaves and serve.

Recipe Categories

Sides and Salads, Starters and Appetizers

Recipe Tags

Vegetarian/Meatless

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