1 big radicchio
5 oz Sunsweet® Prunes
7 oz papaya fruit flesh
2 Tbsp Pine nuts
4 tsp Dijon mustard cream (alt.: medium strength mustard)
Juice of 1 lemon
2 Tbsp oil (preferably nut oil)
4 Tbsp vegetable fond or broth (jar or instant)
1 pinch sugar
some mint leaves
1. Roast pine nuts on 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.
Preparation time: about 30 minutes